Friday, 13 October 2017


“Teatime is a chance to slow down, pull back and appreciate our surroundings.” - Letitia Baldrige 

We love our tea in the afternoon and there is always something in the pantry to accompany the beverage. These coconut biscuits are old-fashioned favourites and the recipe was given to us by an elderly expat British woman we used to know. 

Coconut Biscuits

125g butter
125g sugar
Vanilla essence
3 cups desiccated coconut
1/4 cup flour
1 teaspoon baking powder
1 large egg
1/4 cup milk
Raspberry jam 

Preheat oven to 180˚C. Beat the butter, sugar and vanilla until pale and creamy, add the egg and beat well. Add the coconut, flour and baking powder. Pour in the milk little by little while mixing well.
Place teaspoon dollops on a cold greased tray. Flatten a little by gently pressing with your hand or use a flour dusted fork. Bake for approximately 15 minutes until golden. As soon as the biscuits are out of the oven press the centre of each with a small spoon to form a depression, in which you can place a dollop of jam. Alternatively you may use glacé cherry halves instead of jam.
Cool on a wire rack and then store in an airtight container.

No comments:

Post a Comment