Dried Fruit
Cookie Recipes - Crunchy
Coconut Squares
Ingredients
1 1/3 cups/200
g
all-purpose/plain
flour
1 tsp baking
powder
1/4 tsp salt
3 tbsp granulated sugar
1/2 cup/125 g butter, cut up
1 large egg yolk, lightly beaten with
2 tbsp cold water
FROSTING:
1 large egg white
5 tbsp
confectioners'/icing sugar, sifted
3 tbsp shredded/desiccated coconut
Colored sprinkles, chopped Brazil nuts, or
hazelnuts (optional)
Method:
Preheat
the oven to 325°F/170°C/gas
3.
Line two
cookie sheets with parchment paper. Sift the
flour, baking powder, and salt into a large bowl.
Stir in the sugar.
Use a pastry blender to cut in
the butter until the mixture resembles fine crumbs.
Stir the egg yolk mixture into the mixture and
knead into a stiff dough, adding more water if
needed. Wrap in
plastic wrap and refrigerate for 30 minutes.
Frosting:
Beat the egg white with an electric mixer at medium
speed until frothy. With mixer at high speed,
gradually add the confectioners' sugar, beating
until stiff.
Roll out the
dough on a lightly floured surface to a thickness of
1/4 inch (5 mm). Cut into
3 x
8-inch (8 x
20-cm) strips.
Spread the
frosting over and sprinkle with coconut. Sprinkle
with sprinkles or nuts, if using. Cut the strips
in half lengthwise and into 1 1/2-inch
(4-cm)
squares.
Gather the dough scraps, re-roll, and continue
cutting out the cookies until all the dough is used.
Use a spatula to transfer the cookies to the
prepared cookie sheets, placing them 1 inch (2.5 cm)
apart.
Bake for
15-20 minutes, or until lightly golden. Transfer to
racks to cool.
Cookie
Recipes - Crunchy Coconut Squares Recipe
