Pretty in Pink

What’s cooking? did you guess right? well read further to see if its a bulls eye.

Before I start, I must say thank you to Dylan Swart for taking these amazing photographs.

Recipe and styling by THULISA MARTINS photographs by DYLAN SWART


It’s the season for giving and sharing. My fellow reader, its been a long time since I’ve blogged and this time its for keeps, I plan to tantalize your taste buds with lots of fun, yet super easy recipes, there will be the odd challenging one of course. I’m starting with this series of easy to make cookies that can be shared as edible gifts with family and friends. This time of the year I used to get a cookie jar full of home made cookies from my previous boss whilst still in Cape Town and now having relocated to Jozi, that is not going to be the case anymore. I’ve had to get my oven gloves on and get something in the oven… not a bun off course, unless that bun could be along the lines of being Pink! So the first recipe to gracefully share with you is inspired by the trend – Pretty in pink! I like berries, they are in season in South Africa and if they are not in your country then frozen berries will do. I’ve gone with Berry, Prosecco and Cream cookies. The cookie dough can be made a month in advance and frozen, defrosted in the fridge the day before baking. The berry Prosecco sauce can be made three days in advance and stored in the fridge. Use a large cookie jar to present the cookies and a small cookie jar for the syrup and decorate with lots of pink ribbon. the cream is optional.


Berry, Prosecco and Cream cookies

makes 12 cookies


for the dough

230g butter, softened

5ml (1 tsp) vanilla extract

50g castor sugar, sifted

40g icing sugar, sifted

300g cake flour, sifted

pinch of salt

for the berry sauce

100g castor sugar

juice of 1 lemon

200ml Prosecco or sparkling grape juice

100g mixed berries (raspberries, black berries etc)

250ml double thick cream, optional


Preheat the oven to 180˚C. To make the cookies, cream the butter, vanilla extract and sugar together in a free standing blender or electric mixer over high speed until light and fluffy, 5 minutes. Add the flour and salt and blend over medium speed for another 3 minutes until mixed through. Shape the dough into a long sausage shape, about 30cm long and cover the dough in plastic wrap. The dough can be frozen at this stage, otherwise, store in the fridge to rest for 20 minutes. Remove the dough from the fridge and plastic wrap and cut into 1cm discs and bake on a line baking tray for 10 – 15minutes until golden brown (the cookies should still be soft when removed from the oven to ensure they are not dried out). Leave on a cooling wrack to cool. Once cooled, spread with lots of cream and drizzle with chunky berry sauce to serve.

To make the sauce, heat all the ingredients until thick over high heat, 5 – 10 minutes and let the mixture cool before serving.


Check out next week for another trendy cookie flavour!

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