Reshika's ‎​​Chocolate Coconut Biscuits

Hannah’s Coconut Biscuits

Hannah’s Coconut Biscuits

TRH Hannah's Coconut Biscuits

125g butter (1/4lb)
1/2 cup castor sugar
1/4 cup milk
2 cups flour
2 tsp Baking Powder
1/2 tsp almond and 1/2 tsp vanilla essence
3 eggs

1. Cream butter with castor sugar.
2. Add egg yolks one at a time.
3. Add essence.
4. Sift flour & baking powder and add to the above mixture alternately with the milk. (The mixture is like a soft dough – not easy to spread).
5. Spread on a flat buttered (I use Spray and Cook) biscuit tin.
6. On top spread a thin layer of plum jam (I prefer apricot but any smooth jam would do).
7. Place the following topping on top of the jam:
1 cup dedicated coconut, 1 cup sugar, 3 egg whites.
8. Beat the egg whites till stiff, then beat in the sugar gradually and lastly stir in the coconut, with a metal spoon.
9. Spread mixture evenly over the jam.
10. Bake in oven at 180 (350) degrees till top is dry – about 20 – 25 mins depending on your oven.
11. Cut into squares whilst hot and carefully out of the tin, placing onto a cooler.
12. When cold, put in a tin with grease proof paper betterment the layers.

Prepared, tried and tested by: Hannah Frank Witt

Eggless chocolate and coconut biscuits

Eggless chocolate and coconut biscuits

Eggless chocolate and coconut biscuits Tried Tested

– 250g x margarine.
– 1 x tbsp. cocoa powder.
– 1 x cup castor sugar.
– 1 x cup desiccated coconut.
– 2 x cups all-purpose flour.

– Cream sugar and margarine together, till soft and fluffy.
– Add the cocoa, flour and coconut.
– Mix till well blended.
– Break off small pieces and roll into a ball.
– Press down gently with a fork.
– Bake in a preheated oven at 180 degrees for 10 – 15 minutes, or until the bottoms are slightly brown.
PS: My mother always tells me to check the bottom of the biscuits rather than the top, because the top might be light in colour, but the bottom can be burnt brown.

Source, prepared and tried and tested by: Bobby Swanson

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