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Ruhana Ebrahim

MASTER CHEF
921 recipes | 2,111,148 views | 140 appreciations

@mama_taught_me_well

www.mamataughtmewell.wordpress.com

Interior Decorator turned Foodie!
Recreational baker-
Food Author of Oh My Cupcakes!
Mum and wife.
(Another 2 books on the way Insha Allah!)...

Joined 2 years ago
Ruhana Ebrahim's profile

Japanese Biscuits

Name: Japanese Biscuits
Prep time: 15 min
Cook time: 60 min
Total time: 60 min
Cuisine: halaal
Ingredients: 250g butter; 3 &frasl; 4 cup icing sugar; 1 &frasl; 4 cup oil; 1 teaspoon vanilla essence; 1 cup maizena (corn flour); +/- 2 cups Flour (as needed); Apricot Jam; 1. Cream butter & sugar.; 2. Beat in oil and vanilla.; 3. Beat in maizena (corn flour).; 4. Add flour as needed to make a very soft dough.; 5. Divide dough into 4 portions. Form 4 logs, making the logs flattened on each side.; 6. Leave to firm in fridge in clingwrap.; 7. Slice into squares. Place on greased cookie trays.; 8. Bake in preheated oven at 160degC for 15min.; 9. Allow to cool and harden.; 10. Dip sides in jam, then coconut. Store in airtight

By Ruhana Ebrahim - MASTER CHEF

★★★★★(1)

RECIPE

Japanese Biscuits

Rec cred: Hajera Ebrahim (mum)
Pic cred: Ruhana Ebrahim @mama_taught_me_well

Ingredients:
250g butter
3⁄4 cup icing sugar
1⁄4 cup oil
1 teaspoon vanilla essence
1 cup maizena (corn flour)
+/- 2 cups Flour (as needed)
Apricot Jam
Desiccated coconut

Method:
1. Cream butter & sugar.
2. Beat in oil and vanilla.
3. Beat in maizena (corn flour).
4. Add flour as needed to make a very soft dough.
5. Divide dough into 4 portions. Form 4 logs, making the logs flattened on each side.
6. Leave to firm in fridge in clingwrap.
7. Slice into squares. Place on greased cookie trays.
8. Bake in preheated oven at 160degC for 15min.
9. Allow to cool and harden.
10. Dip sides in jam, then coconut. Store in airtight container.