Coconut biscuits

Recipe from: 6/15/2000 12:00:00 AM
Ingredients 12
Servings 60
Time

Ingredients

  • 250
    g
    butter, at room temperature
  • 250
    ml
    white sugar
  • 3
    Litres
    egg whites
  • 500
    ml
    coconut
  • 125
    ml
    mixed nuts, finely chopped
  • 2
    ml
    finely grated lemon rind
  • 750
    ml
    cake flour
  • 50
    ml
    milk
  • COATING
  • 1
    egg white, tightly whisked
  • 150
    ml
    coconut
  • 65
    ml
    white sugar
 

Method

12-15 min
 
Preheat the oven to 180 ºC and grease baking sheets with butter or margarine, or spray with non-stick spray. Cream the butter and sugar until light and fluffy. Beat the egg whites until stiff peaks are formed and fold in the coconut, nuts and lemon rind. Fold the egg white mixture into the butter mixture. Sift in the cake flour alternating with milk and mix. Shape into rolls 3 cm in diameter and place in the fridge to firm. Lightly brush each roll with beaten egg white, mix the coconut and sugar and roll each roll in the mixture. Cut each roll into 7 mm thick slices, place on the prepared baking sheet and bake for 12-15 minutes until the biscuits begin to change colour. Cool slightly on the baking sheets and arrange on wire racks to cool completely. Store in airtight containers. Makes about 60 biscuits.
 

Read more on: bake  |  fruit
 

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