soft, sweet and scrumptious

I picked up this recipe from one of Gordon Ramsey’s books. They’re softer than my other recipe but just as delicious. However, it’s best to make up a small quantity as I’ve done here and eat on the day of baking as they don’t keep well. 

Makes: 12  biscuits
Preparation & cooking time: 30 minutes
Effort Level: easy
Shelf life: eat immediately

Ingredients:
40g desiccated coconut
40g icing sugar
15g plain flour
1 egg white
1 tbsp softened butter
Pinch salt

Equipment:
Parchment/greaseproof paper/silicone sheet
Food processor
Baking sheet
Wire rack

Here’s What You Do:
Preheat the oven to 150C/Gas 2.
Line the baking sheet with either parchment, greaseproof or use a silicone sheet.

Grind the desiccated coconut as fine as you can by blitzing it in the processor. Next, add the icing sugar and plain flour then blitz to mix.
 
Separate the egg (use the yolk for something else) and roughly beat the white to a foam then add to the dry ingredients with the softened butter and pulse until well mixed. The mixture should have a paste like consistency.

Next scoop up a teaspoon of the mixture and drop onto the prepared baking sheet continue to do this until all the mixture is used and be sure to space them at least 1” apart as the mixture will spread.

Slide the baking sheet onto the middle oven shelf and bake for 15-20 minutes or until they are firm to the touch but still pale in colour.

Remove from the oven and leave to cool on a wire rack before consuming.