Coconut Biscuit
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 130 g | Butter | ½ cup |
| 110 g | Caster Sugar | ½ cup |
| 55 g | Egg | 1 x 55g |
| 280 g | Laucke Wallaby Flour | 1¾ cups |
| 6 g | Baking Powder | 1¼ tsp |
| 40 g | Desiccated Coconut | ⅖ cup |
| 1 pinch | Salt | 1 pinch |
| Vanilla Essence to taste | ||
Method
Preheat oven to 170°C.
Cream the butter, sugar and vanilla together until light and fluffy.
Add the egg gradually.
Mix the flour, baking powder, salt and coconut together and add to the butter and sugar.
Continue to mix until soft dough is formed.
Weigh 30 gram pieces and roll into balls.
Dip the tops into coconut.
Press lightly to flatten slightly.
Bake at 170°C for 10 - 15 minutes until golden brown.
Yield 20 at 30 grams each.
