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250 g butter
1 cup castor sugar
1 egg1/4 cup oil
1 tsp vanilla essence
1 tsp baking powder
2 tbls cocoa
1 cup coconut
2 to 3 cups flour
Cream the butter and sugar till white and fluffy.
Add the egg, oil and vanilla and beat well.
Mix in the baking powder, cocoa and coconut.
Add enough flour to form a firm dough.
Pat on a work surface and scrape with a fork.
Cut into shapes and bake at 160 for 20 minutes.
Cool completely and drizzle melted chocolate over or dip half the biscuit in melted chocolate.
Recipe credit: Rashida Jandah
Prepared, tried and tested by: Jameela Sayed
6 thoughts on “Jameela's Romary Creams”
Reblogged this on The Militant Negro™.
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