Tennis biscuits recipe have been enjoyed in South Africa for generations. The origin of the name ‘tennis’ is unclear, but it is believed to be derived from a Dutch word meaning ‘cake’ or ‘biscuit’. Tennis biscuits were first manufactured around the turn of the twentieth century and are still popular today, despite being harder to find in some parts of the country. The traditional recipe used to make tennis biscuits has been passed down through generations and is a firm favourite among South Africans.
The history of tennis biscuits in South Africa
Mr. Albert Baumann and Mr. Otto Baumann, the Managing Directors of Bakers, collaborated to produce a biscuit back in 1911. However, due to its higher price compared to another variety, it failed to get much traction. Recognising this issue, they decided to increase the richness of the biscuit and reduce its cost while launching an advertising campaign at the same time. This move proved to be successful, and it quickly became a flagship product of theirs that maintained its popularity over the years.
Selected Products (Pty) Ltd (Baumann’s Biscuits) was also granted the production rights of this biscuit. They experimented with different designs, which included an embossed tennis racquet on the surface. This became a favorite of young kids who liked to nibble around it. The design was later tweaked in order to make sure that both versions looked uniform. The Baumann family took this one step further by registering both the name and design, thereby preventing Vicar’s, the equipment provider, from offering the same design to other companies. In fact, aside from a minor resemblance found in a New Zealand biscuit made during the 1960s, this design has remained unique to Baumann’s Biscuits.
What makes tennis coconut biscuits so delicious? Unraveling the secrets of their irresistible flavour
Tennis coconut biscuits are known for their unique and distinctive flavour, which comes from a combination of butter, sugar, eggs, coconut flakes and spices such as nutmeg and cinnamon. The secret to achieving the perfect taste lies in the proportion of ingredients used and how they are mixed together. This recipe has been perfected over time to result in a delicious, crumbly biscuit that is full of flavour.
Making tennis biscuits at home is surprisingly easy! Here’s what you will need
Delicious Bakers tennis biscuit recipes
What you need:
All-purpose flour – 220 g
Granulated sugar – 85 g
Salt – a pinch
Milk powder (optional) – 5 ml (1 teaspoon)
Baking powder – 1 teaspoon in 5 ml
Bicarbonate of Soda – 1 teaspoon in 5 ml
Dried Coconut – 30 g
Salted Butter, melted – 90 g
Golden Syrup – 30 ml
Large Egg, beaten – 1
What to do:
Preheat your oven to 180 degrees Celsius (160 degrees fan-forced).
In a bowl, mix together all the dry ingredients until combined.
In a separate bowl, whisk together the butter, syrup and egg until fully incorporated.
Add this mixture to the dry ingredients, mixing on low speed until just mixed.
Place the cookie dough between two pieces of cling wrap or baking paper and roll until it is around 5mm thick.
Cut the biscuit into 7 cm by 7 cm squares, then evenly prick it with a fork.
Bake for 18 minutes or until golden brown.
Allow to cool completely on a wire rack before serving.
The South African Tennis Biscuit is a classic recipe that has been around for centuries and is still enjoyed by all ages today. The biscuit itself is crunchy on the outside and soft on the inside, making it perfect both as snack to enjoy with a cup of tea or coffee, or as an accompaniment to desserts.
Wrapping up the tennis biscuits recipe
Tennis biscuits have been a staple in South African households for generations and are beloved by both young and old alike. The unique blend of flavours make these biscuits an irresistible snack that can be enjoyed as is, or with a dollop of cream cheese or jam. With the right ingredients and careful attention to the recipe, anyone can enjoy homemade tennis biscuits as part of their
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