Ingredients
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250g butter OR Stork Bake
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1½ cups sugar
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3 cups cake flour
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3 cups fine coconut
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2 tsp bicarbonate of soda
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2 tsp fine ginger
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1 egg
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2 tbs smooth apricot jam
Method
Cream sugar and butter and fine ginger and jam.
Add the egg.
Add flour and coconut.
Put the plastic sheet on the dough.
Roll out and scrape with a fork and cut with cookie cutter.
Bake at 180°C for 12 minutes in thermofan oven or 15 minutes in a convection oven.
Dip in melted choc and close with another biscuit.