Zaida’s Choc-Mint Crisps

Preparation info

  • Makes

    36–40

    • Difficulty

      Easy

Appears in

The Cape Malay Illustrated Cookbook

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

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