By Holly BullockA zesty lemon biscuit recipe with a lovely coconut texture.45 servings
Prep time 15 mins
Cooking time 12 mins
250 grams butter, softened
1 1/2 cups Chelsea White Sugar
Grated rind and juice of 2 lemons
1 cup self raising flour
1 1/4 cups flour
2 cups desiccated coconut
Preheat oven to 180˚C. Lightly grease 1-2 baking trays or line with baking paper.
In a large bowl, beat the butter, Chelsea White Sugar, lemon rind and juice together well until light and creamy. Add the eggs one at a time, beating well after each addition.
Sift the flours together and add to creamed mixture with the coconut. Mix gently.
Place large teaspoonfuls of the mixture on the prepared trays and press down with a floured fork.
Bake in the preheated oven for 12-15 minutes until golden brown.
Transfer to a cake rack to cool. Once cold, store in an airtight container.