Quick, easy and delicious. Three words that I like hearing when it comes to cooking. This is my go-to recipe whenever I feel like taking a little something over to a friend’s house for afternoon tea.
These biscuits come out chewy in the middle and nicely crisp on the outside. The original recipe doesn’t include the lemon but if you have some it is definitely worth adding.
1 cup desiccated coconut
½ cup sugar
1 tbsp cornflour
Juice and zest of ½ a lemon
Preheat the oven to 170°C and line a tray with baking paper.
Place all ingredients in a bowl and mix well with a wooden spoon. It may look like it’s going to be too dry but don’t worry it will stick together.
Using your hands, form small balls the size of a cherry tomato. The mixture is quite crumbly so you need to squeeze them in your palms rather than rolling them together.
Place on the baking tray with space between each for slight spreading. Bake for just under 10 mins in the coolest part of your oven (for me, that’s the top shelf as the element is on the bottom). Watch that the bottoms don’t burn.
Remove from the oven and allow to cool completely on the tray before touching. When first out of the oven they are easily pulverized by eager hands (speaking from experience) so you really need to let them harden up first. I find that sliding a spatula underneath them after cooling stops them from sticking.