Pre-heat oven on 165 degrees. Spray cooking spray on 3 trays. Set aside. 250g butter1 cup castor sugar1 large egg1 teaspoon vanilla essence½ teaspoon baking powder¼ cup tastywheat/semolina30 mls maizena (corn flour)/cornflour1 cup almonds and pistachios mixed, processed to small pieces1 full cup dessicated coconut2 and ¾ cups to 3 cups flour, sifted
Beat butter and castor sugar well till pale and creamy.Beat in egg and vanilla essence well.Beat in baking powder, tastywheat, maizena (corn flour), nuts and coconut well.Fold in sifted flour to make a soft dough.Divide dough in half and roll in to logs. If you prefer then refridgerate logs wrapped in clingwrap for 30 minutes and then slice.Cut in half centimeter thick slices.Bake till lightly browned.Allow to cool then store in airtight container.