Japanese Checkered Biscuits recipe by Ruhana Ebrahim

Ingredients

• 250g Stork to bake marg/ or butter (room temp)
• ¾ cup icing sugar
• ¼ cup oil
• 1 teaspoon vanilla essence
• 1 cup maizena (corn flour) (corn flour)
• +/- 2 cups Flour (as needed)
• Also needed-
• 1. Cream butter & sugar.
• 2. Beat in oil and vanilla.
• 3. Beat in maizena (corn flour) (corn flour).
• 4. Add flour as needed to make a very soft dough.
• 5. Divide dough into 4 portions. Color 1 green, and 1 pink and leave the 2 plain.
• 6. Leave to firm in fridge in clingwrap.
• 7. Pinch even sized balls of dough. Place pink and plain, or green and plain alternating, either making 4 blob squares or 6 rectangles
• 8. Flatten and shape balls into squares/ rectangles. I use a flat part of a knife pressing against the edges to make smooth and neat and compact.
• 9. Place on greased cookie trays.
• 9. Bake in preheated oven at 160°C for 15min.
• 10. Dip into castor sugar whilst warm.