Hot Cross Choc Coconut Cookies
Directions
Preheat oven to 180C. Line oven trays with baking paper.
Beat butter, sugar, egg and vanilla essence in a bowl with electric mixer until combined.
Slowly stir in sifted flour, baking powder and bi-carb. Add choc chips and coconut.
Drop tablespoons of mixture 5cm apart onto trays.
Bake cookies for approx. 12-15 minutes. Allow to cool on trays.
Melt the white chocolate as per directions on pack. Spoon into a piping bag and pipe a cross onto each cookie. Allow to set.
Don’t have a piping bag? Use a zip lock bag and snip one of the corners. Fill bag with melted choc, zip lock shut and squeeze. For a berry twist; add 1/2 cup frozen raspberries or mixed berries at step 3. For double choc cookies; Omit 1/3 cup plain flour and replace with 1/3 cup cocoa at step 3.
- 125g unsalted butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla essence
- 1 3/4 plain flour, sifted
- 1/2 tsp McKenzie's Baking Powder
- 1/2 tsp McKenzie's Bi-Carb Soda
- 1 cup milk chocolate chips
- 3/4 cup McKenzie's Moist Flakes Coconut
- 1 cup white chocolate, melted
Social
Error: API requests are being delayed for this account. New posts will not be retrieved.
There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.
