easy
SERVES 24
Ingredients
- 160 g butter at room temperature
- 180 g Huletts White Sugar
- 2 extra large eggs
- 5 ml almond essence
- 250 g self-raising flour
- 250 g cake flour plus extra for dusting
- 200 g white fondant icing
- 50 g Huletts Icing Sugar
- 150 g butter icing or thick royal icing
- Large bag of speckled eggs
- 250 ml shaved coconut, toasted
Method
- Grease and line a baking tray.
- Beat the butter and sugar until the mixture is light and pale.
- Add the eggs and almond essence.
- Sift the flours into the mixture and mix well.
- Wrap the dough in cling wrap and let it rest for 30 minutes in the refrigerator.
- Roll out the cookies dough on a floured surface to about 4 mm thick.
- Using a round cookies cutter, approximately 8 cm in diameter, cut out the cookies. Re-roll the dough when necessary.
- Place the cookies on the baking tray and chill in the refrigerator for 30 minutes.
- Preheat the oven to 180˚C.
- Bake the cookies for 15 minutes until golden brown.
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Conversion Table
| Cups | Tablespoons | Grams | |
|---|---|---|---|
| Butter | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1 cup | 16 Tbsp | 227g | |
| Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
| 1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
| 1/2 cup | 8 Tbsp | 60g/55g | |
| 1 cup | 16 Tbsp | 120g/110g | |
| Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
| 1/3 cup | 5 Tbsp + 1 tsp | 65g | |
| 1/2 cup | 8 Tbsp | 100g | |
| 1 cup | 16 Tbsp | 200g | |
| Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
| 1/3 cup | 5 Tbsp + 1 tsp | 60g | |
| 1/2 cup | 8 Tbsp | 90g | |
| 1 cup | 16 Tbsp | 180g | |
| Water | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1/2 cup | 8 Tbsp | 114g | |
| 1 cup | 16 Tbsp | 227g |
