Ingredients
The following ingredients have 33 Servings
- 125 g plain flour
- ¼ tsp hjørtetaksalt or bicarbonate of soda
- 125 g unsalted butter (cut into cubes)
- 65 g dessicated coconut
- 65 g granulated sugar
- For Rum glaze:
- 150 g icing sugar
- 2 tsp rum* (or rum essence to taste)
- 2 - 3 tsp water (or enough to form a glaze if using essence)
Instruction
- Pre-heat the oven to 200ºC.
- Line a large baking sheet with baking paper.
- Sift the flour and bicarbonate or soda into a bowl.
- Rub in the butter until mixture resembles breadcrumbs.
- Add the sugar and dessicated coconut and mix well.
- Use your hands to form a dough.
- Divide mixture into 3 equal portions.
- Take one portion and squeeze into a long sausage shape and place on baking paper.
- Use your hands to shape into a long rectangle about 5.5 cm by 27 cm.
- Then repeat with the other 2 portions and space apart well on baking sheet as they will spread.
- Bake on middle shelf of oven for 10 minutes (or until golden).
- Make up the glaze by mixing the icing sugar with the rum and water.
- When the cookies are ready and whilst still warm, spoon the glaze down the middle of each length and then make diagonal cuts.
- Transfer to a cooling rack.
- Store in an air tight container.
