Cranberry & Coconut Biscuits

I recently bought a 2nd hand copy of the Women’s Weekly Cakes, Slices & Biscuits cookbook. I need another cookbook like a hole in the head however, it was for a pop up op shop fundraiser at work. So, I bought the book. I spotted this recipe for Cranberry & Coconut Biscuits whilst flicking through and decided it was the first thing to bake.

Social responsibility keeps my oven busy

I currently work at the Department of Housing & Public Works. The department is responsible for administering public and community housing as well as homelessness services in Queensland. As you would imagine, the staff are very engaged in what they do and are extremely socially conscious and community minded. Exactly the type of people needed to work in a service delivery department. As a result, there are a lot of fundraisers for various causes with morning tea being the event of choice. We recently had a run that included Homelessness Week, Children’s Book Week and RUOK Day. Throw in the odd farewell, welcome back, birthday and baby shower and it seems like I’m baking most weeks and sometimes twice a week.

These Cranberry & Coconut Biscuits are the prefect shortcut in a busy week. The recipe makes 35 biscuits which means you can freeze them into batches to conjure up when you need them. They take moments to defrost, are buttery and full of sugar and, utterly delicious. You’ll never be without ‘a plate’ at short notice again. They are also a great option for school fetes and fair days.

Cranberry & Coconut Biscuits

(Australian Women’s Weekly)

Ingredients

• 200g butter, softened
• 1 cup icing sugar, sifted
• 1 egg
• 1 3/4 cups plain flour, sifted
• 1/2 tspn bicarb soda
• 1/2 cup dried cranberries or raisins
• 1/2 cup shredded or desiccated coconut

Method

1. Beat butter, icing sugar and the egg in a bowl until the mixture is light and fluffy (approx 5-7 minutes)
2. Add cranberries and coconut to the mixture and combine.
3. Add flour and bicarb soda and mix well. The mixture will be stiff.
4. Weigh 20g of biscuit dough and roll into ball. Place on a parchment lined tray and repeat with remaining dough. Do not crowd as biscuits will spread.
5. Bake the biscuits in a moderate oven of 170c for 15-17 minutes until slightly golden.
6. Allow biscuits to cool on the tray.

Makes approx 35 biscuits