These little biscuits are thin, crisp and full of coconuty flavour! In this recipe I have decorated them by coating the edges with milk chocolate; this neatens up the edge of the biscuit but also the coconut and chocolate work really well together to make a simple but really yummy biscuit. Of course feel free to leave out the chocolate if you like as they are just as nice without.
Makes 20-25 coconut thins
For the biscuits:
80g plain flour
40g unsalted butter
50g icing sugar
40g unsweetened desiccated coconut
1-2tbsp cold water or milk
For the decoration:
60g milk chocolate
15g unsweetened desiccated coconut
Pre-heat the oven to 180°C/fan 160°C/gas 4.
Cream the butter and sugar together until smooth and pale, then briefly beat in the coconut. Next rub in the flour until the mixture forms a course breadcrumb consistency. Begin to add the water or milk one tablespoon at a time mixing gently with your hand, ensuring it is fully incorporated with each addition.
Add and mix until a soft dough has formed, you may not need all the water. Wrap the dough in cling film and place in the refrigerator for 10-15 minutes until well chilled.
Once chilled roll out the dough onto a lightly floured surface to 1-2mm thick, using small round cookie cutter cut rounds out of the dough and place on the baking tray and bake for 8-10 minutes.
Once baked, the biscuits may still seem very pale but do not worry.
Remove from the oven and leave to cool completely before handling as the biscuits will continue to harden as they cool, this will give the biscuits a nice snap.
Whilst the thins cool, melt the milk chocolate in a bowl over a pan of simmering water, stirring constantly until completely melted and smooth.
Dip the edge of the thins into the melted chocolate and rotating gently ensuring only the edge of the biscuit is coated.
Transfer to a wire rack and sprinkle with the extra desiccated coconut.
Once set, serve the thins with hot tea or coffee.