Serves 20
- 325 ml (225 g) flour
- a pinch of salt
- 5 ml (1 t) soda
- 200g butter
- 1 egg
- 125 ml (½ c) desiccated coconut
- 230 g white chocolate, roughly chopped
- 100g pecans, roughly chopped
- 100 g cranberries
- 100g extra chocolate for decoration
Preheat the oven to 180 ° C Spray a baking sheet with non-stick spray.
1 Sift the flour, salt and baking soda in a medium bowl.
2 Cream the butter until soft, then add the egg. Add sifted dry ingredients and mix well.
3 Mix the coconut, chocolate, nuts and cranberries.
4 Spoon the dough with 2 teaspoons on the baking sheet. Bake for 15-20 minutes until light brown. Place on a cooling rack and cool completely.
5 Melt the remaining chocolate and drizzle the melted chocolate with a spoon over the cooled cookies.
6 Let stand for 10 minutes until the chocolate hardens and dries. Store the cookies in glass containers.
More ideas
Dark rock biscuits
Prepare the dough as above but replace the white chocolate, cranberries and pecans with 230 g dark chocolate, roughly chopped
- 100g almond flakes
- 100 g dates, chopped
- 100 g extra dark chocolate to decorate
Tropical rock biscuits
- 230g white chocolate, roughly chopped
- 100g peanuts, roughly chopped
- 100g dried mango and pineapple, chopped
- 100g extra chocolate for decoration
