Ingredients
- 150g of soft butter
-
½ cup of icing sugar
-
3 tbs of oil
-
1 tsp vanilla essence
-
¼ cup of cornflour
-
1½ cups plus an extra 2 tablespoons of cake flour
Method
Cream the butter with an electric beater for a minute, next add your oil, vanilla essence and icing sugar and beat for about 2-3 minutes.
Add the dry ingredients and whisk until just combined.
Spoon into a piping bag with a large star nozzle attached, you can use any pattern.
Then pipe whatever shapes you like onto a baking sheet lined with baking paper.
Place in the fridge for 5 minutes before baking. Bake in a pre-heated oven on 180°C for 8-10 minutes or until you see the edges turn a light golden brown.
Remove from oven and cool.
You can dip in melted chocolate or before baking top with smarties or nuts.
Should you struggle to pipe mixture, push through the dough using only the nozzle and fingers onto your baking sheet.
Cape Malay Cooking with Fatima Sydow