Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (110g) caster sugar
  • 1 2/3 cup (250g) plain flour
  • 1 cup (90g) desiccated coconut
  • 1/2 tsp bicarb soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cracked black pepper
  • 200g unsalted butter, softened
  • 2 cups (240g) icing sugar, sifted
  • 1 tbs spiced rum
  • 1/2 tsp vanilla bean paste
  • 3/4 cup coconut flakes

Instruction

  • Preheat oven to 180°C. Line two large baking trays with baking paper.
  • Place the flour, sugar, coconut, bicarb, cinnamon, and black pepper in a large bowl and mix to combine. Using clean hands, rub in the butter, then gently knead to form a smooth dough. Shape into a 5cm x 16cm log and wrap tightly in plastic wrap, twisting the ends to secure. Refrigerate for 1 hour or until firm.
  • Once chilled, slice dough into 1cm- thick rounds and place on prepared trays. Bake for 18-20 minutes until lightly golden. Cool completely on trays.
  • For the glaze, mix together the icing sugar, rum, and vanilla. Spoon glaze over the biscuits and sprinkle with coconut.