 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Adapted from / Ingredients:
60 g butter |
1 teaspoon corn oil |
30 g icing sugar |
1/8 teaspoon salt |
100 g cake flour, sifted |
15 g cocoa powder |
1 pinch baking soda |
50 g andes mints candies, parfait chocolate (chopped up) |
Directions:
1. Cream butter, corn oil, icing sugar and salt till light and fluffy.
2. Fold in the sifted flour, cocoa powder and baking soda mixture.
3. Add in the chopped up Andes Mint and mix till a soft dough is formed.
4. Divide the dough into 18 pieces shape it round and flatten them a little.
5. Bake on a lined tray at 180C for 25 - 30 minutes.
|
|