Coco Crunch

Ingredients:

280g plain flour 

200g unsalted butter 

50g icing sugar

100g Desiccated coconut

Pinch of salt 

12g vanilla sugar 

1tbsp rum (and extra if you wish)

100g icing sugar 

20g vanilla sugar 

Method:

First I grind the coconut in a food processor to make it finer. Mix all of the dry ingredients together, add the butter and knead into a firm dough. Leave in the fridge for about an hour.

Preheat the oven to 180°C / 360°F and prepare a baking tray by lining it with parchment paper. After the dough has rested for an hour, roll into small thin strands about 1cm thick and cut them about 5cm long. Bend them into crescent shapes and place on the prepared baking tray.

Bake for 8 minutes then leave them to cool down completely. Prepare the icing sugar by mixing with vanilla and coat the cool biscuits with this vanilla sugar.

Store in a cool place. They are best about 2 days after making – they are even more scrumptious!

Prep time:  15 min 

Cooling time: 1 hour

Bake time: 8 min 

Beginner level

Makes:  50 biscuits