Chocolate and coconutshortbread biscuits

Preparation Steps

1. Biscuit dough
2. Mix the flour, cocoa powder and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture.
3. Beat the egg white and icing sugar with a fork, add to the mixture, quickly combine to form a soft dough.
4. To shape
5. Divide the dough in half, shape into two rolls (each approx. 4 cm in diameter). Mix the chocolate sprinkles and dessicated coconut in a shallow dish, roll the dough in the mixture. Wrap both rolls in cling film, cover and chill for approx. 1 hr.
6. Shortbread biscuits
7. Cut the dough rolls into slices approx. 5 mm thick, place on two baking trays lined with baking paper.
8. To bake
9. Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.