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Cook: 15 minutes


  • 250 g butter
  • ½ cup icing sugar
  • ½ cup oil
  • ½ cup cornflour
  • ½ teaspoon caramel essence
  • 1 tablespoon cocoa powder
  • 2 ½ cups cake flour
  • 2 large slabs of Aero chocolates

Cream butter, icing sugar and oil until fluffy and light.
Add rest of ingredients besides flour, and cream some more.
Gradually add in the flour, adding more if necessary.
Make into a soft biscuit dough, roll out and cut as required.
Bake at 180°C for 15 min.
Melt the Aero chocolates for coating.
Grate more Aero chocolate to dust on top.

Photo and recipe: Yasmeen Ibrahim

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