It’s the weekend so here’s something sweet for tea and ready in a jiffy. Enjoy 😊😊
250 g soft to the touch butter that you have standing at room temperature
1 cup icing sugar
1/2 cup canola oil
1 tsp vanilla essence
2 3/4 cups plain flour
3 heaped tbsp cornflour
Preheat oven to 180°C (fan forced – 160°C ).
Line a large baking tray with parchment paper.
Cream the butter with a whisk for 1 min, add oil, vanilla essence & icing sugar & whisk for about 2 mins.
Add the flour & cornflour & whisk a further min.
Spoon mixture into a piping bag with a large star nozzle, you can pipe any pattern you wish.
I piped 8 cm cigars. Place in fridge for 5 mins before baking.
Bake in oven for 10 mins or until you see the edges browning.
Remove from oven and cool.
Dip the ends of biscuits in melted milk chocolate or decorate as desired.
Recipe credit Fatima Sydow
Prepared, tried and tested by: Gail Haselsteiner
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