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10 Oz butter 10 oz. flour 4 oz. icing sugar 50 g cashew, grind and add if needed Beat butter and icing sugar lightly. Add flour and spoon it.

1 cup oats 1 cup sugar 1 cup flour cup butter Raisins Baking powder 1 spoon Beat sugar and butter. Add oat, flour, baking powder. Mix and add raisins.

100g BGP butterfly corn flour 150g plain flour 1 tsp. baking powder 10g butter 100g sugar 2 egg( yolk)

Topping: 2 grated peeled lemons 125 g powdered sifted sugar 3 tablespoon lemon juice Sift together plain flour, baking powder and BGP butterfly corn flour. Blend butter and sugar creamy. Add in egg yolks one at a time. Fold in sifted dry ingredients and lemon peel. On a floured surface, roll out dough 3cm thick with a cookie cutter to cut out circles from the dough. Place cookies on greased baking trays and bake for 10-15minutes at 100c. Blend powdered sugar and lemon juice, then spread over the cooled cookies.

Oats 2 oz. Flour 3 oz. Castor sugar 4 oz. Margarine 5oz Coconut 3 oz. 1 egg oz. vanilla Fry the coconut in the frying pan until it is dry. Mix it all together. Make biscuits place round sweet on the top.

6 cups flour 2 cups of sugar Ghee Ib. Mix all the ingredients. Pour the melted ghee little by little and mix it to form dough, and then press in desired shapes. Put it in moderate heat in oven till cooked. If desired, place cut cherries as toppings.

Slightly Crushed Cornflakes 2 cups Sugar 1/3 cup Butter 125g or 1/3 cup 1 egg Raisins 2/3 cup Self-rising flour 1 cup If no self-rising flour, add baking powder tsp. Beat butter and sugar creamy. Add egg, flour and raisins and mix .then add cornflakes on a tray. Put a spoon of biscuit mix wet nice on the cornflake and bake it.