Coconut Iced Fingers
175g Butter (softened)
175g Caster Sugar
225g Self raising Flour
50g Desiccated Coconut
250g Icing Sugar
Extra Coconut for decoration
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.