Nut and Spice Cookie Recipes - Coconut and Honey Thins

 

Ingredients 

• 1/3 cups/50 g all-purpose/plain flour

• /4 tsp freshly ground nutmeg

• 1/8 tsp salt

• 4 tbsp butter, softened

• 1/4 cup/50 g firmly packed light brown sugar

• 3/4 cup/180 ml honey

• 1 large egg

• 1/2 cup/60 g shredded/desiccated coconut

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Method:

1. Preheat the oven to 375°F/190°C/gas 5. Butter four cookie sheets. Sift the flour, nutmeg, and salt into a medium bowl.

2. Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until creamy. Beat in the honey and egg, beating until just blended.

3. Mix in the dry ingredients and coconut. Drop teaspoons of the batter 3 inches (8 cm) apart onto the prepared cookie sheets. Do not drop more than eight cookies onto each sheet.

4. Spread the mixture out into thin circles. Bake, one sheet at a time, for 8-10 minutes, or until faintly tinged with brown on top and slightly darker at the edges.

5. Working quickly, use a spatula to lift each cookie from the sheet. Transfer to racks to cool.

6. Butter the cookie sheets again and continue to bake in batches until all the batter has been used.