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Viennese biscuits/ Melting Moments

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TRH Viennese biscuits1  

250 grams of soft to the touch butter
1 cup of icing sugar
1/2 a cup of cooking oil.
1 teaspoon of vanilla essence
2& 3/4 cups of cake flour
3 heaped tablespoons of cornflour.

Cream the butter with a whisk for a minute , next add your oil , vanilla essence and icing sugar and whisk for about 2 minutes . Add the dry ingredients and whisk for another minute .
Spoon into a piping bag with a large star nozzle attached , you can use any pattern . Then pipe whatever shapes you like , use the pics for guidance on a baking sheet lined with baking paper . Place in the fridge for 5-10 minutes before baking . Bake in a preheated oven on 180°C for 10 minutes or until you see the edges Browning .
Remove from oven and cool . You can dip in melted chocolate or before baking top with smarties or nuts .
If your biscuits do not hold its shape well when baking simply add 2 tablespoons of flour or corn flour to dough mix .

Cape Malay Cooking with Fatima Sydow.
Prepared, tried and tested by : Gail Haselsteiner

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