With less than a month to go before Diwali 2020, I am starting to plan and practice making goodies.

Practice makes perfect and seeing as I didn’t celebrate last year, this was supposed to be my return with a bang year. Well that was the plan and that is what I thought would happen.

But apparently, the past 3 months of telling my dad that Diwali was the first Saturday in November, was just a waste of my breath. Yet again he asked me and then and only then did the 20watt bulb go off and he remembered that his golf club buddies and him were planning a golfing weekend away, that same very weekend of Diwali.

HOW, did he forget to mention that vital piece of information. I mean, I have been spending the past three months, looking for Diwali boxes online to order, getting quotes for printed Diwali plates and it didn’t click once??? What was he suffering from load shedding when I opened my mouth or did he have selective hearing. All I can say is thank God, I did not order any plates or boxes.

So from now on, I am not really celebrating Diwali, by doing the whole sweetmeats tray and prepping the entire week before the time. Nope this year, I am just making a lunch and eating till my pants doesn’t want to button and then throwing myself in front of the television till bed time. Good idea don’t you think???

Before my dad dropped the bomb shell, I came across this recipe on Facebook and I was dying to try it out. I love burfee, I could survive on burfee for the rest of my life and not get tired of it. I even went and out and bought burfee molds for Diwali…sooooo sooo sad I tell  you.

Anyway, seeing as I had already bought all the ingredients to make these biscuits, I decided why not just give it a try.

The verdict. Lord save me. Thank my lucky stars I tried theses biscuits before Diwali. The piping was a nightmare. I went through 8 bags. After every 6 biscuits the bag would just burst open and I would have to rebag again. I can kick myself for throwing out my cloth piping bags a few years bag. I really hate plastic piping bags, what a nightmare.

All in all, I loved these biscuits, my father enjoyed it, my mother. She on the other hand kept telling me she liked them, but she prefers hard biscuits, but she likes these soft ones as well, but she prefers hard. She kept telling me that, every time I asked.

I decorated mine with, melted milk chocolate and crushed pistachio nuts and I never miss an opportunity to use edible glitter on biscuits.

Ingredients:

• 250g x butter, room temperature.
• ½ x cup icing sugar, sifted.
• 1 ¼ x cup corn flour, sifted.
• ½ x tsp rose essence.
• ½ x tsp cardamom powder.
• ¼ x cup vegetable oil.
• 250g x cake flour, sifted.

Method:

• In a mixer, cream together the butter and icing sugar till light and fluffy.
• Add in the corn flour, rose essence and cardamom powder and mix.
• Beat in the oil till well combined.
• Add in the sifted cake flour and mix tell a nice soft dough is formed.
• Using a rosette piping nozzle, pip out rounds on a greased baking tray.
• Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the bottoms are lightly brown.
• Allow to cool for 5 minutes on the baking tray before placing on a cooling rack to cool completely.
• Once cooled, decorate as you please.