I baked a batch of these simple biscuits last week to replenish my dwindling cookie supply. They were meant to be chewy cookies but I was preoccupied and left out the egg in the recipe. It turned out to be a good thing. The omission of egg actually made these biscuits crunchy and they lasted longer without going soggy. The craisins looked beautiful and the coconut added a lovely texture to the biscuits. Chilling is a must as there is virtually nothing binding the dough together other than the butter and maybe a wee bit of cornstarch present in the icing sugar.
Craisin & Coconut Biscuits
[Preparation Time: 10 mins/Chilling Time: 30 minutes/Baking Time: 15 minutes/Makes 30]
200g butter, softened
½ tsp vanilla extract
1 cup icing sugar, sifted
1 ¾ cups plain flour, sifted
½ tsp bicarbonate of soda
½ cup craisins [dried cranberries]
½ cup dessicated coconut a pinch of salt
Preheat oven to moderately slow 170oC. Grease cookie sheet and line with baking paper.