JAPANESE BISCUITS

Cream butter and icing sugar until light and fluffy. Add the oil and beat well. Add the maizena and enough flour to make a soft dough (add the flour a little at a time). Form dough into rolls, wrap in greaseproof paper and chill for 15 minutes. Slice and bake at 180°C until lightly brown. Roll in castor sugar

while hot. Variation: Roll dough into small balls, place on a baking tray. Bake at 200°C for about 15 minutes. When cool, dip in melted Nestlé chocolate and roll in roasted coconut. Place in small paper cups.

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Leila Ally