Edna's biscuits

Edna's biscuits

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
20
Photographer
Patricia Niven

MRS: My nana Edna used to make these biscuits for me when I was little. She always had a few tins of biscuits to offer when I would go to stay with her for the school holidays, but these were my favourite. We would munch on them while playing canasta and reading Woman’s Day cut-out recipes. Originally they were called tandem biscuits, as the fork prints on them look like the old school tandem ploughs used on farms, but we changed the name in memory of Edna.

Ingredients

Quantity Ingredient
55g coconut flakes
125g butter, at room temperature
165g raw (demerara) sugar
1 free-range egg, beaten
225g self-raising flour
3 heaped teaspoons custard powder

Method

  1. Preheat the oven to 160°C. Line two baking trays with baking paper.

    Put the coconut flakes in a food processor and blitz to fine breadcrumb-like pieces. Set aside.

    Beat the butter and sugar together in a bowl with an electric mixer until light and fluffy. Add the egg and whisk until combined, then add self-raising flour and custard powder to form a dough.

    Scoop out teaspoonfuls of the dough and roll into small balls. Arrange the balls on the prepared baking trays leaving 2 cm or so between each to allow for spreading when baking, then press down on the dough with a fork to flatten the biscuits.

    Bake for 15 minutes until lightly golden (keeping an eye on them to make sure they don’t burn). Remove from the oven, cool on a wire rack and store in an airtight container for up to 5 days.
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