Name: Coconut & cinnamon place-name cookies
Prep time: 1 h 10 min
Cook time: 12 min
Total time: 1 h 22 min
Yield: Makes about 20 depending on size
Cuisine: British
Ingredients: 250g butter softened; 140g golden caster sugar; 1 medium egg; 1 tsp vanilla extract; 2 tsp cinnamon; 300g plain flour plus extra for dusting; 100g desiccated coconut; 400g ready-to-roll icing; 1-2 tbsp icing sugar; writing icing pens, sprinkles to decorate (see Tip below)

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Coconut & cinnamon place-name cookies

Coconut & cinnamon place-name cookies

Sarah Cook

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Makes about 20 depending on size

Easy

Prep: 1 hr and 10 mins

Cook: 10 mins - 12 mins

Plus cooling

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Personalised biscuits are an impressive finishing touch when you're setting a table for dinner with friends and family

Freezable

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Ingredients

Nutrition

Units:

MetricUS

250g butter

softened
140g golden caster sugar
1 medium egg
1 tsp vanilla extract
2 tsp cinnamon
300g plain flour

plus extra for dusting
100g desiccated coconut
400g ready-to-roll icing
1-2 tbsp icing sugar
writing icing pens, sprinkles

to decorate (see Tip below)

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Nutrition: per cookie

kcal290
fat15g
saturates10g
carbs38g
sugars27g
fibre1.5g
protein2g
salt0.4g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Beat butter, sugar, egg and vanilla together with a pinch of salt until smooth. Stir in the flour, cinnamon and coconut with a wooden spoon.
step 2

On a floured surface, roll out the dough to a just a bit thinner than 1/ 2 cm. Make a two templates out of card of roughly 10 x 5.5cm and 8 x 3cm. (If you can find cutters even better). Place the larger template on the dough and use a pastry wheel, pizza cutter or knife to cut out the shape. Repeat until all the dough is used. Lift onto baking sheets, then bake for 10-12 mins until pale golden. Cool for a few mins, then transfer to a cooling rack to finish cooling. Biscuits can now be frozen, see tip.
step 3

Roll out the ready-to roll icing on an icing sugar dusted surface. Use the smaller template, cut out the icing in the same way.
step 4

Sift the icing sugar into a bowl and stir in enough water to make runny. Brush the biscuit with a little of the runny icing. Stick an icing rectangle in the centre and scatter the sprinkles around the edges. Repeat with the rest. Pipe guests names onto biscuits and set aside to set. Will keep in an airtight tin for up to 3 days.

RECIPE TIPS

TIP: SPRINKLES

You can use preserving sugar, dessicated coconut, gold star sprinkles, hundreds and thousands or whatever you prefer and to suit the occasion.

TIP: KEEP SOME FOR THE FREEZER

Stack spares in a freezer container for your next dinner, and keep frozen until the morning of the event.

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