This recipe is best with
Recipe Ingredient
- 225g butter celebrate
- 200g castor sugar
- 50g sugee
- 50g desiccated coconut
- 1 egg
- 1 tsp vanilla essence
- Sift:
- 100g plain flour
- 100g self-raising flour
- Extra 100g desiccated coconut for tossing cookies
Instructions
- Cream butter with sugar until light and creamy. Beat in egg and vanilla essence followed by the sugee. Add in sifted dry ingredients and desiccated coconut. Mix till well blended. Shape half a tablespoon of mixture into small round balls, the size of small limes. Roll in the remaining portion of dessicated coconut and place on lightly greased trays then press the balls down with a fork.
- Bake in preheated oven at 170°C for 15 minutes or until lightly golden. Cool cookies thoroughly and store in airtight containers.
