Cornflakes Biscuits

• 500 g butter
• 150 ml sunflower oil
• 500 g

Cream butter until soft. Stir in oil until well blended. Add castor sugar and stir until light and fluffy. Beat in eggs, then stir in cardamom, ginger, dates and walnuts. Sift cake flour and stir into mixture to make a fairly stiff dough. Roll out to 3 mm thick on a lightly floured surface and scrape dough with a fork for a rough texture. Cut out star shapes with a biscuit cutter and coat tops