Easy cookie recipe for 4 - 8 people, takes only 10 mins; recipe has butter, golden caster sugar, egg, vanilla extract, cinnamon, plain flour, desiccated coconut, ready-to-roll icing, icing sugar and sprinkle.
Coconut & cinnamon place-name cookies
Course: Easy cookie
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Egg: 1 medium egg
- Butter: 250g butter, softened
- Cinnamon: 2 tsp cinnamon
- Plain Flour: 300g plain flour, plus extra for dusting
- Golden Caster Sugar: 140g golden caster sugar
- Vanilla Extract: 1 tsp vanilla extract
- Desiccated Coconut: 100g desiccated coconut
- Icing Sugar: 1-2 tbsp icing sugar
- Sprinkle: writing icing pens, sprinkles, to decorate (see Tip below)
- Ready To Roll Icing: 400g ready-to-roll icing
Directions
- Heat oven to 190C/fan 170C/gas 5. Beat butter, sugar, egg and vanilla together with a pinch of salt until smooth. Stir in the flour, cinnamon and coconut with a wooden spoon.
- On a floured surface, roll out the dough to a just a bit thinner than 1/ 2 cm. Make a two templates out of card of roughly 10 x 5.5cm and 8 x 3cm. (If you can find cutters even better). Place the larger template on the dough and use a pastry wheel, pizza cutter or knife to cut out the shape. Repeat until all the dough is used. Lift onto baking sheets, then bake for 10-12 mins until pale golden. Cool for a few mins, then transfer to a cooling rack to finish cooling. Biscuits can now be frozen, see tip.
- Roll out the ready-to roll icing on an icing sugar dusted surface. Use the smaller template, cut out the icing in the same way.
- Sift the icing sugar into a bowl and stir in enough water to make runny. Brush the biscuit with a little of the runny icing. Stick an icing rectangle in the centre and scatter the sprinkles around the edges. Repeat with the rest. Pipe guests names onto biscuits and set aside to set. Will keep in an airtight tin for up to 3 days.
