Coconut Thins
Ingredients
- 1/4 cup or 55 g butter
- 1/3 cup or 55 g demerara / Light Brown sugar
- 2 1/2 Tablespoons golden or corn syrup
- 6 1/2 Tablespoons plain flour AP
- 1/2 tsp lemon juice
- 2 Tablespoons Shredded Coconut
Coconut Thins
Instructions
- Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
- Add butter, sugar and syrup into a small, heavy-based pan.
- Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.
- Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.
- Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.
- Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies. Leave them on the baking tray until they firm up and then transfer to a cooling rack.
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