½ lb butter (½ of a 500g brick of butter) ½ cup icing sugar ½ cup maizena (corn flour) (cornstarch) ½ cup oil ¾ cup toasted almond (diced) Flour to make a soft dough (approx 3 cups)
Beat butter and sugar until creamy . Add:maizena (corn flour) (cornstarch) oil toasted almond (diced) Fold the above into your batter. . Add flour slowly until dough is formed and not sticky. You're aiming for a soft but formed dough. .Pinch off small pieces and roll into a ball..Place onto a tray and bake at 170C until done. Approx 10 minutes..Decorate as you wish:Dusting of icing sugar, Dipping of choc (brown or white) Toasted diced almonds, crushed pistachio, ground pistachio, Kiddies sprinkles, crushed dry rose petals, coconut (rafeallo), drizzles of a contrasting Colour choc..Place into mini cups..
INFO & TIPS
You may halve the recipe. My yield was approx 45 biscuits from half of the recipe.