Crisp Coconut Biscuits

These are good biscuits. Even ornamental turtles struggle to resist them! So it stands to reason that I can't be expected to either, right. Right? Is that a yes I hear. I'm sure it was. Oh good, I can go and have another one or three in good conscience then. Be right back!

Right, here I am showering crumbs everywhere.

There is always a batch of home baked biscuits in my parents house. They are an essential component of the afternoon ritual - sitting out on the verandah with a nice cup of tea watching the world go by.

When it came to this week's baking session, I got to choose. My Mum has dozens of recipe books devoted to biscuits. Even she is a bit bewildered by this plethora. She can't quite account for how they all got there. Especially given that she really only bakes the same old favourites over and over again.

Out of this mega-choice I pondered monte carlos, neenish, passionfruit creams. I was on the verge of nominating viennese shortbreads when I did an about turn and selected probably the simplest of biscuits - crisp coconut. The reason was quite simple, these biscuits are a part of my childhood. There always seemed to be some of these in our house when I was growing up. But they somehow fell out of favour many years ago. It's odd how that happens. I guess we are always moving on - even in our biscuit choices.

One of the things I like about them is the crisp sugar coating. They are by no means fancy, these biscuits. But it just makes them that extra bit special somehow.

They are simplicity to make. The best kind of biscuits. Maximum return for minimal effort.



Crisp Coconut Biscuits
(adapted from The Big Book of Beautiful Biscuits)

125gm butter
1 cup caster sugar
1 egg
2 cups SR flour
pinch salt
1 cup dessicated coconut
extra sugar

Cream butter and sugar, beat in egg, add sifted flour, salt and coconut. Roll into balls and press flat between your hands. Dip top side into the extra sugar.

Place on greased oven tray sugar side up. Bake in 220C oven for 10 to 15 minutes.