When my sister was the wee age of 14 (aka not really that long ago at all, although I’m sure it feels like it is for her) she had to come up with a biscuit recipe for school. She went on to win an award for it and there is a little man with a wooden spoon and a pot who goes up and down the east coast of Australia clanging away and singing the praises of these biscuits*. She has continued to make these biccies quite often for various gatherings and she made them just recently and offered to take photos as she cooked so that I could put it up on here for you lovely readers. So here it is: my little sisters biscuit recipe. (They’re not actually revolutionary or anything, but they are good.)
What You’ll Need:
90g butter or margarine
1 teaspoon of vanilla essence
1/3 cup castor sugar
1/3 cup firmly packed brown sugar
½ cup self-raising flour
¾ cup plain flour
1 tablespoon of milk
1 cup of coconut
Preheat your oven to 180°C. Beat the butter, essence and both sugars in a bowl until they’re light and fluffy. You can do it by hand if you really feel like working out but you’re making biscuits so let’s be real, you’re gonna use that electric mixer.
When the mixture is all as fluffy as a cloud, beat in your egg and then sift in both the flours and the milk.
Once all that is combined, add in the coconut and the juice of one of your lemons.
Get teaspoons of the mixture and drop them onto a lined baking tray about 3cm apart – they will spread out a bit so do make sure you leave room for that to happen.
Once they’re all on the trays, chuck them in the oven for about 12 minutes or until they are lightly browned and then take them out. Leave them to cool on wire racks for a little bit before the next step.
Juice your remaining lemon(you can obviously use bottled lemon juice but I’m not sure of the quantities) and then add icing sugar to the juice and stir until it’s a consistency you like – some people like their drizzle heaps sturdy but then others like it quite runny; you’re a grown up, I think you can work it out for yourself. If you put too much icing sugar in you can thin it out with a little bit of hot water (or more lemon juice). Put the icing in a clip-lock bag and cut a little hole in the corner and then pipe it on in a bit of a drizzle style. Let it harden and then serve! Yummo!
*I never claim to tell the truth – this could be a total lie but it also could be the truth and then how would you feel for doubting me?