Lime and coconut crunchy biscuits
Ingredients
- 50g (1 3/4 oz) butter, softened
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75g (2 3/4 oz) icing sugar
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zest and juice of 2 limes
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1 large British Lion egg
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100g (3 1/2 oz) plain flour
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1/4 teaspoon baking powder
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50g (1 3/4 oz) dessicated coconut
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To decorate
-
25g (1oz) large coconut shreds
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65g (2oz) icing sugar
Preparation time: 10 mins, cooking time: 10 mins, serves: 10.
These delicious biscuits look great and taste even better
Method
- Preheat the oven to Gas Mark 4/180C/350F. Lightly oil two baking sheets.Cream the butter and icing sugar together until fluffy. Reserve 1 tablespoon of the lime juice. Add the remaining lime juice, zest, egg, flour, baking powder, dessicated coconut and mix well to form a soft dough.
- Place six spoonfuls of the mixture well apart on each of the baking sheets. Flatten with a fork and sprinkle over the coconut shreds. Bake for 10-12 minutes until golden. Cool on a wire rack.
- To decorate mix the reserved lime juice with the icing sugar to make a thin icing. Drizzle the icing over the biscuits. Leave to set. These biscuits can be stored in an airtight container for up to 3 days.