Friday, 4 May 2012

Lemon and Coconut Cookies

These delicious little cookies are a great antidote to all this grey and wet weather we've been having. Sweet and perfumed with lemon, the coconut adds a toasty nuttiness that I think works really well. You should get about 18-20 cookies out of this mixture and I make in three batches, mainly because I can only trust the temperature on one the shelves in my oven!

Prep time: 10 Mins (Plus a couple of hours chilling time)
Baking time: 15 Mins
150g Unsalted Butter (Softened)
200g Caster Sugar
2 Medium Eggs
Zest of 1 Lemon
100g Dessicated Coconut
1/2tsp Baking Powder
225g Plain Flour

In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Add in your lemon zest and dessicated coconut, then sift in the baking powder with the flour. Mix it all together until combined. Lay out two sheets of cling film, one on top of the other then spoon out the mixture across the middle. Roll up into a sausage and place in the fridge for at least two hours (You could even do this the night before), until your sausage is firm to the touch (innuendo alert).

Preheat the oven to 180C/350F/Gas 4 and line a large baking sheet with baking paper. Break off some dough, roll it into a walnut sized ball, then place on the tray. Repeat, leaving a space between the balls as the dough will spread during baking. Place in the oven for 15-16 minutes, until the edges of the cookies start to turn a golden brown. When done, remove from the oven and carefully slide the paper onto a wire rack. Repeat the process for the rest of the dough, but don't rush. If you crowd your baking tray you'll end up with a doughy mass instead of lovely biscuity cookies. 

When the cookies have cooled for half an hour, peel them off of their paper and leave to cool completely on a wire rack. Ta dah!

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