Chocolate and coconutshortbread biscuits
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- Serves: 35 persons
- 250 gwhite flour
- 1 tbspcocoa powder
- 1 pinchsalt
- 175 gbutter
- 1egg white
- 75 gicing sugar
- 3 tbspchocolate sprinkles
- 3 tbspcoconut flakes
Step 1Biscuit dough
Step 2Mix 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.
Step 3Beat the egg white and icing sugar with a fork, add to the mixture, quickly combine to form a soft dough.
Step 4To shape
Step 5Divide 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.
Step 6Shortbread biscuits
Step 7Cut the dough rolls into slices approx. 5 mm thick, place on two baking trays lined with baking paper.
Step 8To bake
Step 9Approx. 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.