Wednesday, 8 February 2012

Coconut Iced Fingers

I've adapted this recipe from an old one my Grandma Holden used to make when went round to play. They are crumbly and a bit chewy and now have the addition of icing and more coconut on top. Lovely with a cup of tea!!


Coconut Iced Fingers

175g    Butter (softened)

175g    Caster Sugar

225g     Self raising Flour

50g       Desiccated Coconut

250g     Icing Sugar

              Extra Coconut for decoration



Method

Preheat the oven to 180 o C, 170 o C fan

Cream the butter and sugar together until light and fluffy.

Add the coconut and gradually mix in the flour to form a stiff dough.

Tip out of the bowl onto a large piece of greaseproof paper, this prevents the dough from sticking to the work top.

Don't work the dough too much.

Roll out to 1cm thick.

Cut out finger shapes 2cm by 7cm.

Place on a lined baking tray or a silicon sheet.

Leave a good gap between as they will spread while baking ( about 8 to a tray ) you may need to bake in batches.

Bake in oven for 8 - 10 minutes until just turning golden.

Leave to cool a little on tray first and then transfer to a cooling rack.

Make up icing with a little water until you have a dropping consistency.

Spread over the fingers and sprinkle with lots of coconut.




Enjoy xx