Eggless Coconut Biscuits

INGREDIENTS

250g butter
125m castor sugar
3 cups cake flour
125ml oil
1 cup toasted coconut

METHOD

Cream butter & sugar. Add oil & coconut & beat
well. Add sifted flour. Mix to a soft dough.
Divide dough in half. Roll each half into a log.
Cover with greaseproof paper & freeze 15 minutes
till firm. Cut into slices. Bake @ 180*C for 10-
15 minutes. When cold, dip in melted chocolate &
sprinkle chopped nuts over.

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