These sweet, crumbly coconut biscuits are wonderful for serving with tea or coffee mid-afternoon and they are super simple to make, too. Serve them warm from the oven or cool. Store in an airtight container to keep them crunchy.
- 200g caster sugar
- 125g self-raising flour
- 125g butter
- 75g desiccated coconut
- 1 egg
- Zest of one lemon
Preheat oven to 200C. Line baking trays with greaseproof paper.
In a bowl, beat the sugar and butter together until pale and fluffy with a wooden spoon. Beat in the egg until fully combined, then sift in the flour and stir until combined. Fold in the lemon and coconut.
Roll into small balls and place far apart onto the prepared baking trays - they spread out a lot while cooking. Flatten with your hand or a fork and then bake for 10-15 minutes or until lightly golden and set.