Zaida’s Choc-Mint Crisps

Name: Zaida’s Choc-Mint Crisps
Yield: Makes 36–40
Ingredients: 400 ml desiccated coconut; 50 ml cocoa powder; 5 ml baking powder; 500 ml cake flour; 2 x 50 g peppermint crisp chocolate bars, grated; 250 g butter; 250 ml sugar; 60 ml sunflower oil

Preparation info

Makes
36–40

Difficulty
Easy

Appears in

The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

About

Crispy chocolate, coconut and mint biscuits that are easy to make.

Ingredients

250 g butter
60 ml sunflower oil
250 ml

Cookies
Vegetarian

Method

Cream butter until soft. Stir in oil until well blended. Add sugar and stir until light and fluffy. Stir in cocoa powder and coconut. Sift flour and baking powder, and stir into mixture to make a fairly soft dough. Press into a greased baking sheet and bake at 200°C for