Coconut biscuits look attractive with their spread and coconut topping and glace cherry decoration.
ingredients
makes 10
1/2 cup margarine
1/4 cup superfine sugar
1 medium egg
1 1/2 cups All purpose flour, sifted
1 1/2 cups desiccated coconut
2 tablespoons apricot spread
pink food colouring
5 candied cherries
method
1. Preheat oven to moderately hot, 190°C (375°F).
2. Grease a baking sheet.
3. Beat the margarine with the sugar until mixture is light and fluffy.
4. Add the egg and beat well.
5. Using a metal spoon, fold in the flour and 5/8 cup of the desiccated coconut.
6. Lightly knead the mixture then roll out very thinly.
7. Cut mixture into 10 rounds and put on prepared baking sheet.
8. Bake in centre of preheated oven for 15 minutes, or until golden.
9. Leave biscuits to cool.
10. Warm spread, sieve it and brush on tops of biscuits.
11. Mix a tiny amount of colouring with 1 tablespoon water. Stir this into the remaining coconut to colour it a delicate pink.
12. Put the coloured coconut on the top of the biscuits.
13. Decorate each biscuit with half a glace cherry.
