Vanilla Coconut Crunch Biscuits
By Chelsea SugarPage views: 14095
-
4 reviews
-
Difficulty Easy
-
Prep time 10 mins
-
Cooking time 30 mins
-
Serves
60
250g butter, melted but not too hot
1 1/4 cups Chelsea Caster Sugar
1 egg
1 teaspoon vanilla essence
1/2 teaspoon coconut essence
1 cup long thread coconut
3 1/2 cups self raising flour
Preheat oven to 180°C. Line 3 oven trays with non-stick baking paper.
Beat the cooled, melted butter and caster sugar until pale and creamy. Add egg, vanilla and coconut essences, then the coconut and self-raising flour. Roll mixture into small balls and press flat on the prepared trays. Bake for 15 to 20 minutes then turn oven temperature down to 150°C and bake a further 10 minutes. Cool on a wire rack and store in an airtight container.
Tried this recipe and it is crunchy and delicious. A hit with my boys and they can't stop eating them. Tip: Form the biscuits and bake immediately. I kept it a while and the dough got firm. Took a bit of an effort to ball them up, but the effort was worth it. Will definitely make these again.
I baked 2 trays of these. The biscuits in the upper tray turned out to be absolutely delicious. They were dried out thoroughly. Crunchy and melting as the same time. Can't stop eating...
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating