Coconut almond biscuits
Coconut almond biscuits
Preparation Time: 15 Minutes
Cook Time: 12 minutes
Serves: Makes about 80
Coconut almond biscuits
Ingredients
250g butter or margarine, softened
250ml (200 g) sugar
500ml (160 g) desiccated coconut
125ml (50 g) ground almonds
5ml grated lemon rind
500ml (280 g) Snowflake cake flour
2ml salt
250ml (180 g) Snowflake semolina
3 extra-large egg whites
Coating
1 extra-large egg white, lightly beaten
125 (40 g) desiccated coconut
60ml (50 g) sugar
Method
- Cream butter and sugar together.
- Beat egg whites until stiff peak stage and gently fold in coconut, almonds and lemon rind, using a metal spoon. Fold egg white mixture into butter mixture.
- Sift flour and salt together. Add semolina. Add dry ingredients to butter mixture and mix well. Shape into three rolls of about 28 cm in length and about 3 cm in diameter. Cover in plastic wrap and refrigerate until firm.
- Coating: Brush rolls with egg white. Mix coconut and sugar together and sprinkle over rolls.
- Cut into slices 8 mm thick. Place onto greased baking trays and bake in a preheated oven at 180 °C for about 12 minutes. Turn out onto wire racks to cool. Store in an airtight container.
