The morning bush stop during the course of an early game drive is often the highlight of the day, and not just because of the game viewing! Our guests are treated to a feast crafted by Singita’s hard-working pastry chefs; white chocolate granola bars, caramel apple brownies, fresh fruit skewers and rooibos shortbread. The sight of a spectacular African sunrise, the smell of freshly-brewed coffee, the sound of the bush coming to life and the crisp morning breeze combine to form an enduring memory for those lucky enough to experience it.
Recreating such a moment in the rush and bustle of daily life can be truly soul-soothing so why not try your hand at making Singita Sabi Sand‘s signature rooibos shortbread at home? Rooibos (or “red bush”) is a herbal tea indigenous to South Africa and is extremely high in antioxidants and contains no caffeine. Chef Christien van der Westhuizen shares a simple recipe for making this African twist on a tea-time classic (makes approximately 60 portions):
Ingredients – what you need:
400g castor sugar
800g cake flour
2 teaspoons baking powder
A pinch of salt
1 bag rooibos tea
Method – what to do:
Preheat the oven to 160ºC and line a 30x20cm baking tray with greaseproof paper
Cream the butter and sugar together in a bowl until white and fluffy
Add the sifted dry ingredients and mix to combine.
Flatten the dough lightly into tray and bake for 25 – 30 minutes
Remove from oven and sprinkle with ¼ cup castor sugar
Cut into squares or circles when cool