1/2 cup icing sugar
1 tsp caramel essence
1/2 cup maziena/cornflour
+- 2 cups flour
1 cup choc-chips
1 cup chopped pecan nuts
Cream butter / margarine & icing sugar until smooth.
Add caramel essence and maizena/corn flour and cream further.
Work in flour, a little at a time until you have a soft workable dough.
Roll into small balls and flatten.
Bake in a preheated oven @ 170 deg C for 12-15 mins until lightly browned.
Cool completely and enjoy.
P.S. biscuits will be soft when it comes out of the oven but will harden during cooling process.
Prepared, tried and tested by: Irene Dasari
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