These biscuits come together easily and make a deliciously crunchy afternoon-tea treat.
Makes around 30
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 cup sugar
115g salted butter
1 tsp vanilla essence
2 eggs
1 cup self-raising flour
1 cup of dessicated coconut
Method
Preheat the oven to 180°C.
Cream the butter, sugar and vanilla together until it becomes light and fluffy.
Add the eggs, one at a time, beating well after each one, until you have a light, creamy mixture.
Fold in the flour and then the coconut. Make sure it is all well combined. The mixture will be quite wet.
Use a spoon to drop heaped teaspoonfuls onto a tray lined with baking paper. Make sure they are really spaced out as these biscuits expand dramatically.
Bake for 15 minutes until golden in colour.
Remove them from the oven and let them cool for a few minutes on the tray and then gently move them to a wire rack to cool and become firmer.
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