A snappy biscuit that goes well with black Darjeeling or milky Keemun teas.
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- 250g butter
- 220g sugar
- 1 tsp pure vanilla essence
- 1 egg
- 380g plain flour
- 10g baking powder
- 170g desiccated coconut
Preheat oven to 175C. Cream butter and sugar together until light and fluffy. Add vanilla and egg and mix well. Sift flour and baking powder together and beat into mixture. Incorporate desiccated coconut. Rest in refrigerator for at least 1 hour.
On a lightly floured surface, roll dough into a sheet about 1cm thick, then cut into fingers about 8cm long and 2cm wide. Cover two oven trays with baking paper and lay biscuits on top. Bake for 25 minutes. Remove from oven and cool on trays.
Once completely cool, store in an airtight container. Should keep fresh for about 10 days. Great with black Darjeeling or milky Keemun teas.