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Irene’s Ginger-Choc-Nut Biscuits

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Mix 1 cup butter
1/4 cup oil
1 tsp Vanilla essence
½ cup brown sugar until light and fluffy.

Add ½ cup Tastee Wheat or Semolina
3 tbs cocoa
2 tbs powdered ginger
+-3 cups flour and
½ cup Nibbed Almonds

Mix into a soft dough, roll into balls and pressed down to flatten slightly and create a pattern.
Bake at 180 deg cel for +- 15 mins until light brown.
While still warm, roll in brown sugar.
You can eat it now or you can melt any chocolate you like (I used dark chocolate) and join 2 biscuits together…. Enjoy

Prepared, tried and tested by: Irene Dasari

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