Preheat the oven to 200°C. Cut the butter into little blocks and rub it into the flour until it has almost disappeared. If using a food processor, make sure the butter is very cold.
Mix the egg yolk with water and add just enough to form stiff dough. It must not be sticky. No kneading or chilling of the dough is necessary.
Place pastry onto a greased pie dish and roll with a round glass. Press into shape with your fingers where necessary (like working with play dough). Prick the dough with a fork. Line it with greaseproof paper, and fill the pie dish with dry beans. Bake for 15 minutes. Remove the paper and beans and bake for another 5 minutes or more. Leave to cool.
For the custard filling, beat the egg yolks and sugar until thick and creamy, then stir in the flour. Bring the milk and salt to the boil, remove from the heat and whisk in the egg mixture. Return to the pan and stir until the mixture starts bubbling. Cook for 3 minutes, and remove from the heat. Stir in the vanilla and allow to cool.
Once the mixture and pastry are cool, fill the pastry with the custard. Arrange the raspberries onto the custard. Over moderate heat, melt the jelly with the orange juice and pour over the raspberries.
Add the remaining ingredients, adding the water gradually and mix well until a soft ball of dough is formed. The more the dough is mixed, the lighter the texture of the biscuit will be.
Place spoonfuls onto a baking tray and press flat with a fork or with the heel of your hand. Pinch the cracks together if they form. The dough is extremely forgiving.
Bake for 15 – 20 minutes.
If desired, join two biscuits together with melted chocolate.
Cream the butter and castor sugar well until light. Beat in the egg and vanilla.
Mix the dry ingredients into the creamed mixture to form soft dough.
Pinch off small pieces of dough and shape into a ball. Place them on a greased baking tray and press down lightly with a fork. Pinch the cracks together if they form. The dough is extremely forgiving.
Bake for approximately 12 minutes, or until the biscuits are light golden brown.
Cool on a cooling rack.
Store in an airtight container.
Variations
Nuts – add 100 ml finely chopped pecan nuts or almonds to the dough
Lemon Peel – Add 5 ml grated lemon rind to the creamed butter and sugar.
Chocolate Biscuits – Add 10 ml cocoa powder to the dry ingredients, add 75 ml chocolate chips to the dough.
Coffee Biscuits – Add 15 ml granular coffee to the egg, beat until the coffee is dissolved.
Cream the butter and castor sugar well until light.
Beat in the egg.
Mix the dry ingredients into the creamed mixture.
Mix the nuts and chocolate carefully to keep pieces intact.
Place spoonfuls onto a baking tray and press flat with a fork or with the heel of your hand. Pinch the cracks together if they form. The dough is extremely forgiving.
Bake for 15 – 20 minutes.
Cool on a cooling rack. Store in an airtight container.
For a savoury waffle: omit the sugar and do not add the cinnamon. Add seeds such as sunflower, linseed and or sesame seeds, and eat topped with avocado pear, or any other topping of your choice.
Method
Preheat the waffle iron.
In a bowl, blend all ingredients together into a smooth batter.
Pour a ladle full of batter into the waffle iron and cook.
Serve with honey or as desired.
The batter keeps in the fridge for up to five days, or wrap in plastic and freeze the waffles.
