TOASTED COCONUT AND MILKY BAR DELIGHTS

250 g butter
¾ cups castor sugar
¼ cup cooking oil
1 cup toasted coconut
2½ cups cake flour
Extra:
Milky bar- and milk chocolate

Toast your coconut for a few minutes in the oven or frying pan until light brown in colour. Leave to cool
Cream butter, castor sugar and oil well.
Add sifted flour and toasted coconut and make a soft dough. Add more flour if necessary.
Roll out and cut with a cookie cutter.
Bake at 180ºC for 12 to 15 minutes.
Top with melted milky bar chocolate and grate milk chocolate on top.

Recipe posted and photo: Yasmeen Ibrahom