Serves 20
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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.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }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.
Dark rock biscuits
Prepare the dough as above but replace the white chocolate, cranberries and pecans with 230 g dark chocolate, roughly chopped
Tropical rock biscuits
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