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)

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Method:

1. 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.

2. Stir in the sugar. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. Bake for 15-20 minutes, or until lightly golden. Transfer to racks to cool.