Recipe credit : Nasreen Patel Instagram : @thecooksisterblog
250g butter (softened)¾ cup castor sugar 1 cup maizena (corn flour) 1 cup almonds (chopped) ½ cup desicated coconut Flour (to form dough)1 teaspoon almond essence 1 teaspoon vanilla essence Castor sugar (for coating)
Roast almonds before hand in oven on 120 degrees for 6 - 8 minutes and leave to cool. Beat together butter and sugar till thick creamy, add in maizena (corn flour) and beat for a further 5 minutes. Add in almond essence and vanilla essence and beat. Now add in cooled almonds and desicated coconut. First add in 1 ½ cups flour thereafter add in little at a time as needed to form a soft dough. Form into balls, roll into a log shape and then form into a crescent. Bake in a preheated oven on 160 degrees till light pink. Dredge or coat in castor sugar whilst warm.