You had me at chewy. Biscuits could well be my kryptonite, especially when you add coconut into the mix and a cup of coffee. In my defence, just one of these bad boys is definitely enough to power a lovely long lockdown dog walk, or at least that’s the excuse I’m going with. And that woofer needs walking every day so it’s a good job this recipe makes 18 cookies (although there’s absolutely zero chance of them lasting that long in this house!). Yums.
110g unsalted butter, room temp
100g caster sugar
110g light brown sugar
1 large egg
1 tsp vanilla extract
150g plain flour
0.5 tsp bicarbonate of soda
0.25 tsp free flowing salt
100g desiccated coconut
75g white chocolate (optional)
- In a large bowl beat together the butter and sugars until soft and smooth. It’ll be very firm, but do not fear, all will be well.
- Beat in the egg and vanilla extract until the mixture is light and fluffy.
- Beat in the flour, salt and bicarb, and finally the coconut (reserve a little for sprinkling).
- Pop the bowl in the fridge for 30 mins so that the mix can firm up.
- Heat oven to 180C and grab 3 baking trays, there’s no need to grease them.
- Use your hands to form 18 balls of dough and put them onto the baking trays, 6 per tray, well spaced out.
- Bake for 9-10 minutes until they start to turn golden then remove from the oven but leave them on the trays to cool and firm up.
- Once cooled, use a fish slice to loosen and lift them onto a plate or leave on the baking trays.
- If so desired, and they’ve not all been eaten already (it happens) melt the chocolate in a bowl in a microwave, heating it in 30 second max bursts until just melted.
- Scrape the chocolate into a piping bag (or use a food storage bag, pushing the chocolate into a corner of the bag) and snip off the very end, then squeeze the chocolate over the cookies, moving the bag from side to side to create stripes.
- Sprinkle with the reserved coconut and put the trays in the fridge for a while to firm up the chocolate if you can wait that long before scoffing them.