These coconut biscuits are so crumbly, crunchy and sweet. Great as a snack, afternoon tea and for parties. The recipe is updated from the original, taken from a June 1927 issue of Woman’s Weekly
- 2 medium egg whites
- 45g (1½oz) caster sugar
- 60g (2oz) desiccated coconut
- 60g (2oz) ground rice
- 15cm (6in) square tin, lined with Bakewell paper
Set the oven to 190°C/Gas Mark 5. Whisk the egg whites in a large bowl to a stiff froth. Fold in the sugar, then fold in the coconut and ground rice. Mix together lightly. (Add a little milk if the mixture seems very stiff.)
Spread the mixture in the tin. Bake for 10-15 mins. Take out of the oven and cut into fingers while still warm.
Crushed, roasted nuts can be sprinkled for added crunch.