Nice Biscuits

Nice biscuits, pronounced nice and not nice, I feel are usually missing from the biscuit tin, but are a favourite of mine when it comes to an accompaniment to a cuppa. Until my previous biscuit recipes where I bought cutters to give the authentic look of the biscuits (bourbons, custard creams, jammie dodgers, party rings) , I opted to just cut these out as rectangles because nice biscuit cutters aren't as available, and I frankly couldn't be arsed. With that being said, if you do want more of a proper aesthetic, you could cut them out using a ravioli cutter or go around the edge of each biscuit with a fork.

Makes 36

Hands-on Time 10 minutes

Baking Time 12 minutes

Print friendly version

Ingredients

190g plain flour (plus extra for dusting)
80g cornflour
130g caster sugar
50g desiccated coconut
140g unsalted butter (cubed and chilled)
1 large egg yolk
1 1/2 tbsp milk

Equipment

Mixing bowl
Spoon
Rolling Pin
Knife or pizza cutter
Aluminium baking sheet
Baking parchment
Wire rack

Method

1. Make the Biscuit Dough

In a mixing bowl, rub together 190g flour, cornflour, 100g of sugar, coconut, and butter using your thumb and forefingers until the mixture resembles breadcrumbs.
Using a spoon, mix in the egg yolk and milk until a dough forms.

2. Cut and Bake the Biscuits

Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Flour a worktop and rolling pin. Roll the dough out into a rectangle, 5mm thick.
Cut the dough up into rectangular biscuits.
Place the biscuits evenly spaced apart onto a lined tray.
Sprinkle 30g of sugar over the tops of the biscuits and bake for 12 minutes until lightly golden. Cool on a wire rack.

Enjoy!