About this recipe:These shortbread biscuits, fill your house with the most wonderful aroma when baking. They are packed full of buttery goodness, coconut and raisins, with an additional crunch from the nuts.
Makes: 24 cookies
225g unsalted butter, softened
200g caster sugar
1 egg yolk
1 teaspoon vanilla extract
280g plain flour
165g desiccated coconut
25g pecans or walnuts, finely chopped (optional)
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In a medium bowl, cream together the butter, sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut, raisins and pecans/walnuts (if using). Chill for at least 4 hours or overnight.
Preheat the oven to 170 C / Gas 3. Grease a few baking trays or line with parchment paper. Roll tablespoonfuls of dough into balls or logs and place them 5cm apart onto the prepared baking trays.
Bake for 25 to 30 minutes in the preheated oven or until lightly browned. Remove from baking trays to cool on wire racks.