Coconut Shortbread Biscuits
These are melt-in-the-mouth shortbread biscuits covered with coconut and using very few ingredients. I make the dough in the food processor but it can be made by hand in the usual way.
450 ml flour, sifted
75 ml cornflour, sifted
125 ml castor sugar
250 g butter, slightly softened
250 ml coconut
cherries to decorate
Place the flour, cornflour and castor sugar in a food processor, blend in the butter until a soft dough is formed. Divide the dough into two (for easier handling) and roll each half into a sausage or square it off as I have done. Cover with cling-wrap and refrigerate for an hour until firm.
Cut into slices with a sharp knife and and cover each slice all over with coconut. Place on lightly greased baking trays. Place a piece of cherry in the centre of each, pushing down slightly.
Bake at 150 C for15 minutes or until they are lightly browned.
Makes about 40 biscuits