Great for tea time!
Coconut Honey Biscuits
Preparation time: 15 minutes; Baking time: 10-12 minutes; Makes: 35-40 cookies
- 225g (8oz, 2 cups minus 2 tbsp) all purpose flour
- 1½ teaspoons baking powder
- 2 tablespoons desiccated coconut
- 125g (8½ tbsp, ½ cup + 1 tbsp, 4.5oz) butter, softened
- 110g (½ cup + 1 tbsp) sugar
- 1 egg
- 2 tablespoons honey
- 1 cup coconut extra for rolling the cookies before baking
- Preheat the oven to 375ºF (190ºC) convection setting or 400ºF (200ºC), regular setting. Line two large cookie sheets with parchment. Sift the flour and baking powder. Stir in the coconut. Set aside.
- Beat the butter, sugar, egg and honey until smooth.
- Using the lowest speed gradually add the set aside flour. (scrape the sides of the bowl a few times). It will form a soft dough.
- Roll rounded tablespoons of the dough into balls and then roll the balls in the extra coconut. Place the balls 4 cm (1½-inch) apart on prepared cookie sheets and flatten slightly. Bake 10-15 minutes or until light golden.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cookies at 375ºF (190ºC), convection setting for 10 minutes.
- The soft dough weighs 550g and I made 36 cookies of 15g (½ oz) each. They are crunchy on outside, softish in the middle and sweet.
- Last updated: 27th September 2020