|125 g||butter — soft, or margarine|
|180 ml||brown sugar|
|5 ml||vanilla — essence|
|250 ml||desiccated coconut|
|125 ml||coconut flakes — dessicated|
|1,2 ml||bicarbonate of soda|
|1,2 ml||baking powder|
|8-10||glacé cherries — cut into slivers (optional)|
the oven to 160°C. Line two large baking sheets with baking paper.
1. Put the
butter or margarine and sugar in the bowl of an electric mixer and mix until
2. Add the egg and vanilla essence and mix
until well combined.
3. Add the
rest of the ingredients except the extra flour and mix lightly. Shape the dough
into a ball, cover in clingfilm and chill for at least 30 minutes.
sprinkle flour on a work surface and roll out the dough to 3mm thick. Use a cookie
cutter to cut shapes of your choice. Arrange the shapes slightly apart on the prepared
finish: Push a sliver of glacé cherry (if using) onto the middle of each
biscuit. Bake for 12-15 minutes or until golden brown.
to a wire rack to cool completely, then store in an airtight container.