3 Ingredient Homemade Eet-Sum-Mor

3 Ingredient Homemade Eet-Sum-Mor! Yes, you heard that right. Just three ingredients! I wish everything I made could be this simple.

How easy would life be if every recipe only needed three ingredients? I love the store-bought Eet-Sum-Mor, but I have to say, I think my homemade version is even better… haha!

3 Ingredient Homemade Eet-Sum-Mor

Maybe I should consider starting a cookie blog. I really do love cookies that much!

I could happily spend my days baking, photographing and sharing cookie recipes. Yes, I know, I sound a little crazy… Lol!

I have a whole list of biscuit and cookie recipes that I still want to try. If only cookie season lasted all year, I would have plenty of time to get through that list.

What I love about this particular recipe is that it is incredibly versatile. Once you have the basic dough, you can use it to make all sorts of delicious cookies.

Of course, you can make them into Eet-Sum-Mor, but you could also turn the same dough into sugar cookies or add nuts, coconut, citrus zest or even chocolate.

The possibilities are endless, and this is a recipe I come back to often when I want to make a simple, buttery biscuit.

Biscuits or Cookies?

Yes, we have both here in South Africa! Unlike in the US, many of the firm, crisp treats we call cookies are referred to as biscuits here.

In South Africa, biscuits generally have a firmer, crispier texture, while what is called a biscuit in the US is closer to what we would call a scone.

And Eet-Sum-Mor definitely falls into the biscuit category. It is essentially a delicious, buttery shortbread-style biscuit.

Making the Biscuits

For these 3 Ingredient Homemade Eet-Sum-Mor Biscuits, start by beating the butter and sugar together until the mixture is light, pale and creamy. I recommend beating it for at least two minutes.

This step is more important than you might think. The longer you beat the butter and sugar, the more air you incorporate into the mixture, which helps give the biscuits a lighter texture.

The baking time also affects the final texture. If you prefer a softer biscuit, you can bake them for a shorter time. For a firmer, crispier biscuit, bake them a little longer.

When I first posted this recipe on Instagram, I made the biscuits much paler. They were still delicious, but they weren’t quite what I wanted them to look like.

So I tried again, adjusted the baking time and was much happier with the result. For this version, I baked them a little longer to give them that firmer texture that I love in the original Eet-Sum-Mor.

Some people prefer to roll the dough into logs, refrigerate or freeze them, and then slice them into squares. I am a little clumsy, so I prefer to roll out the dough and cut the biscuits using a cookie cutter.

Once the biscuits are cut, I refrigerate them before baking. This helps them hold their shape and means I am much more likely to end up with neat-looking biscuits.

But there really are no rules when it comes to shaping cookies. Use whatever method works best for you.

One thing I do recommend is rolling the dough to at least 1cm thick. When I made my first batch thinner, they didn’t quite have the look I was going for. Making them slightly thicker made them look much more like the real deal.

Why Refrigerate the Biscuits?

Some biscuit and cookie doughs benefit from being refrigerated before baking because chilling the dough helps prevent the biscuits from spreading too much in the oven.

You may also come across cookie recipes that add oil to the dough. Oil can help affect the texture and spread of cookies, but you will know by now that I am not a fan of adding oil to my cookies.

For me, buttery biscuits should taste buttery. So I stick with the butter and let it do all the work. ❤️

More Biscuit Recipes to Try

• Homemade Strawberry Whirls Biscuits
• Chocolate Coconut Biscuits

If you try these biscuits, please leave a comment and let me know how they turned out. I would love to hear from you!

 

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