Name: Cranberry and coconut biscuits
Cook time: 15 min
Total time: 15 min
Ingredients: 200 gram butter, softened; 1/2 teaspoon vanilla extract; 1 cup (160g) icing sugar; 1 egg; 1/2 cup (65g) dried cranberries; 1/2 cup (40g) shredded coconut; 1 3/4 cup (260g) plain flour; 1/2 teaspoon bicarbonate of soda

Ingredients

200 gram butter, softened

1/2 teaspoon vanilla extract

1 cup (160g) icing sugar

1 egg

1/2 cup (65g) dried cranberries

1/2 cup (40g) shredded coconut

1 3/4 cup (260g) plain flour

1/2 teaspoon bicarbonate of soda

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease oven trays and line with baking paper.

2.Beat butter, extract, sifted icing sugar and egg in a small bowl with an electric mixer until light and fluffy. Transfer to a medium bowl and stir in cranberries and coconut. In two batches, stir in sifted flour and soda.

3.Roll level tablespoons of dough into balls; place on trays 3cm apart.

4.Bake biscuits about 15 minutes. Cool biscuits on trays.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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