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3 Ingredient Homemade Eet-Sum-Mor

3 Ingredient Homemade Eet-Sum-Mor

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3 Ingredient Homemade Eet-Sum-Mor! Yes, you heard right, doesn’t that sound easy? I wish everything I made had just 3 ingredients. How easy will that be. I love the store-bought Eet-Sum-Mor but I think mine is better…haha!

3 Ingredient Homemade Eet-Sum-Mor

Maybe I should consider having a cookie blog. I love cookies so much. I think I will do great at photographing and posting cookie recipes everyday.  Yes, I am crazy I know…Lol!

I have a whole list of biscuit or cookie recipes I still want to try. If only cookie season could last a whole year, that would be enough time to post all my recipes.

These are one of those cookie recipes you can use to make a few different cookies. Besides the Eet-Sum-Mor you can try making Sugar Cookies, cookies with nuts or coconut.

Add some citrus flavor or add chocolate to it.  The possibilities are endless. This is a recipe I use often to make different cookies and I love the way it tastes.

3 Ingredient Eet-Sum-Mor biscuits in a white bowl

Biscuits/Cookies

Yes we have them both here in South Africa. Unlike the US some of  our “cookies” are actually referred to as biscuits here.  We consider our more firm textured “cookies” as biscuits.

What is referred to as biscuits in the US is known as Scones here in South Africa.  Eet-Sum-Mor definitely falls into the category of biscuits and it is a shortbread.

Making the Biscuits

For this 3 Ingredient Homemade Eet-Sum More Biscuits, firstly you beat the butter and sugar. Here we beat until it is light and creamy, at least 2 minutes of beating. It becomes pale in colour.

The more you beat the butter and sugar the more air is incorporated into the mixture. This technique makes your cookies or biscuits light.

Baking time is also something that affects the texture of biscuits. If you want a more firm textured one you bake for longer. When I first posted my recipe on Instagram I made them a lot paler and they were not as perfect as I wanted them.

So I tried again and it worked well this time. Baking for a shorter time gives you softer biscuits. For this 3 Ingredient Homemade Eet-Sum-Mor Biscuits I did bake it for longer so the texture was more firm. It is how the real Eet-Sum-Mor is.

Some people prefer to roll the dough into logs, refrigerate or freeze and cut them into squares. I am a little clumsy so I prefer to cut them with a cutter. Refrigerate the cut out shapes and then bake.

This way I am guaranteed to have neat looking cookies. There are no rules to how you shape cookies. It is about personal preference and what works for you.

You also need to roll them out at least 1cm thick so they look like the real deal. My first attempt didn’t look bad but when I made them thicker they looked better.

Refrigerating the Biscuits

There are certain Biscuits/Cookies that need refrigeration. This prevents it from spreading when baking. Some recipes also calls for the addition of Oil in the recipe.

Oil also prevents the cookies from spreading. But as you will know by now I don’t like Oil in my cookies. 

More Biscuit Recipes to try:

Homemade Strawberry Whirls Biscuits

Chocolate Coconut Biscuits

Print Pin
5 from 2 votes

3-Ingredient-Homemade-Eet-Sum-More

These Shortbread biscuits are so easy to make and so buttery and crisp. You will love them
Course Dessert
Cuisine South African
Keyword butter biscuits, Eet-Sum-Mor Biscuits, shortbread cookies, south african biscuits
Prep Time 30 minutes
Cook Time 20 minutes
Servings 22

Ingredients

  • 125 gram butter room temperature
  • 1/4 cup icing/powdered sugar
  • 1 cup +2 tablespoon cake wheat or all purpose flour

Instructions

  • Beat the butter and sugar until light, creamy and pale in colour. About 2 minutes
  • Add the flour, little bits at a time, until you form a pliable dough. I used exactly 1 cup and 2 tablespoons. You may require less or more
  • Line a cookie sheet with parchment paper. Roll out the dough to about 1cm thickness. Cut out square shapes
  • Place the shapes on the cookie sheet and refrigerate for 30 minutes. Preheat oven to 160 degrees Celsius
  • Bake the cookies for 20 minutes or until the edges start turning brown
  • Cool on a wire rack and store in an airtight container for up to 2 weeks

Notes

  1. If you don't have a square cutter you can roll the dough into 2 logs and refrigerate for an hour. Use a knife to cut the logs into shapes
  2. If you prefer your biscuits a little sweeter you can increase the amount of sugar to 1/3 of a cup
  3. I always stress that you do not add all the flour at once, when making the dough. Weather can affect the moisture content in the flour so sometimes you may need less and other times more

 

 

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