The texture of these biscuits is good, a little coconut and nicely crunchy. If you prefer a chewy texture don't flatten them as much on the tray before cooking.
Preheat oven to 180°C. Prepare a biscuit tray by greasing or lining with baking paper or foil.
Cream butter, sugar, egg and vanilla essence until light and fluffy with a mixer.
Add in the flour and mix with a wooden spoon until incorporated and looking like biscuit dough. Add in the coconut and currents then mix to combine.
Roll into small balls (I used a tablespoon) and flatten onto tray. Bake for about 12 minutes or until lightly brown.
Prepare icing
Sift the icing sugar then add in the butter and vanilla. Mix with a fork until its crumbly then add milk until a very thick paste forms.
Using the microwave or a double boiler, melt the icing (like melting chocolate) until its spreadable. Spread over the biscuits and allow the icing to set and the cookie to cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 132 | ||
Calories from Fat: 41 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 16mg | 5 % | |
Sodium 156mg | 5 % | |
Potassium 28.2mg | 1 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 21.4g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 132
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