These lovely light biscuits are fun and easy to make – and best of all, they make perfect little gifts. If you’re baking for friends or family this Christmas, coconut shortbread is a super idea. They’re really light and sweet, so they go beautifully with a high quality dark chocolate, as it cuts the sweetness. You can make them whatever shape you like, but I love to make them as little hearts – that way you can package up with some ribbon or some raffia and give to your sweetheart!
- 130g butter, softened (definitely use butter not marge)
- 75g caster sugar
- 170g plain flour seived
- 10g desiccated coconut
- 150g dark chocolate
- edible sparkles (optional)
- heart shaped cookie cutter
- With a freestanding or a handheld mixer, beat the butter and the sugar together until combined.
- Turn the mixer to a slower speed and slowly add the sieved flour and the coconut. It will turn into a dough fairly quickly. Whilst it’s doing that, dust a clean surface with icing sugar and grab a rolling pin*.
- Remove the dough from the mixer and place on your floured surface. Roll it out to about 2cm thickness and cut into hearts using the cutter.
- Place the biscuits onto a greased baking tray. Pop in the fridge for 20 mins (this helps them hold their shape while cooking – I actually forgot to do that for the biscuits above…!!)
- While the biscuits are cooling/setting, heat your oven to 180°c.
- Remove from the fridge and bake on the middle shelf for 15-20 minutes, or until pale golden-brown. You may need to turn the tray halfway through.
- Remove when baked and cool on a wire rack until cold.
- Next, place your chocolate in a double boiler and melt. Dip one side of the biscuit into the chocolate and place on foil or parchment on a baking tray. Sprinkle a tiny bit of glitter on the melted chocolate on each biscuit and leave to set. You can pop them in the fridge if you want them to set faster.
- Voila! Your sweetheart biscuits are all done and ready to eat! Give them away or scoff the lot – my lips are sealed!