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Coconut Drops

Wed, 6 April 2016

Coconut Drops

Catherine was in the kitchen making delicious Coconut Drops.

Ingredients

225g/8oz Odlums Cream Plain Flour

Pinch of Salt

1 Teaspoon Odlums Baking Powder

75g/3oz Butter or Margarine

75g/3oz Caster Sugar

50g/2oz Shamrock Desiccated Coconut

1 Egg (beaten)

150ml/¼ pt Milk

To Decorate (optional)
Extra Coconut

Fruitfield Raspberry Jam



Method
1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.

2. Sieve the flour, salt and baking powder into a bowl.

3. Rub in the butter or margarine until mixture resembles breadcrumbs.

4. Add the sugar and coconut and mix well.

5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoons of the mixture, spaced apart on the prepared tins. About 12!

6. Bake for 15 to 20 minutes until risen and golden brown. Remove from oven and transfer to wire tray to cool.

7. If desired, brush the top with jam and dip in coconut.

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