Coconut and Lime Cookies

Course: sweet treat Prep time: 35 mins

Makes: 12 Cook time:

10 mins

125 g (4½ oz) butter

225 g (8 oz) caster sugar

1 egg

1 tsp vanilla extract

150 g (5½ oz) plain flour

150 g (5½ oz) self-raising flour

Zest of 2 limes

80 g (2¾ oz) desiccated coconut

100 g (3½ oz) white chocolate, chopped into small pieces

These will keep in an

airtight container for 2 to 3 days.

1 Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4, and line two baking trays with baking paper.

2 Cream the butter and sugar in a large bowl until light and fluffy, then add the egg and vanilla extract and combine.

3 In another bowl, combine the two flours, then add half to the butter and sugar mixture and mix it through. Next, add the remaining flour and combine it all, then add the lime zest, desiccated coconut and the white chocolate and fold it all together.

4 Place spoonfuls of the dough on the lined baking trays, leaving enough space around each for them to expand when cooking.

5 Flatten each ball out a little with the palm of your hand then bake in the oven for 10 minutes.

6 Remove from the oven and transfer the cookies to a wire rack to cool.

Remember: recipes have been given in both metric and imperial. It is important to use one method throughout as they are not exactly the same.