Tant Sannie’s
Dessert Recipes


Sunday is the perfect day for scones, and this recipe provides you with some great sweet and savoury variations.


  • 500ml (280 g) Snowflake cake flour
  • 15ml Snowflake baking powder
  • 2ml salt
  • 80g butter or margarine
  • 60ml (50 g) castor sugar
  • 100ml Tant Sannie se Melktert
  • 1 extra-large egg
  • 15ml milk for glazing
  • 1 beaten egg for glazing


Sift flour, baking powder and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add sugar. Whisk egg and Tant Sannie se Melktert together. Add to dry ingredients and mix lightly to a soft dough. Turn out dough onto a lightly floured surface and press to a thickness of about 2 cm. Cut out rounds with a cutter of 7 cm in diameter. Place onto a greased baking tray with a little space for spreading and brush with beaten egg and milk. Bake in a preheated oven at 200 °C for 12 - 15 minutes. Serve warm with butter, jam and whipped cream.