Ingredients - makes 16 (recipe adapted from Baked & Delicious issue 26)
125g plain flour
125g self raising flour
1/2 tsp salt
75g caster sugar
1tsp ground cinnamon
75g unsalted butter, diced
1 egg yolk
150g icing sugar
200g dessicated coconut
- Preheat the oven to 200C. Add both flours, sugar, cinnamon and salt to a mixing bowl and briefly stir together then add the cubed butter and rub into the flour with your fingertips until you get a breadcrumb texture. Next add the egg and the egg yolk and stir everything together, then use your hands to bring it all together into a dough.
- Knead lightly on a lightly floured work top until the dough is smooth. Divide into 16 walnut sized pieces and roll each one into a ball and place on a non stick baking tray. Bake for 12-15 minutes until golden and firm, the balls will spread a little whilst baking. Transfer to a wire rack and leave to cool.
- Make the icing using a little bit of water, you want to get the icing just runny enough so that you can dip the balls in and cover them with a thin layer of icing. Add the water a few drops at a time until you're happy with the consistency.
- Spread the coconut onto a plate and then one by one dip the balls in the icing until they are completely covered and then roll them in the coconut so they are completely coated in coconut. Leave to set for half an hour to give the icing chance to dry before serving.
I'm entering these into Alphabakes hosted by Ros this month and Caroline where the letter this month is 'S'