Jelly Bean Biscuits
|Self-raising flour||5 Ounce, sifted (1 1/4 Cups, 155 Gram)|
|Caster sugar||2 1⁄2 Ounce (1/3 Cup, 75 Gram)|
|Vanilla essence||1 Teaspoon|
|Desiccated coconut||1 Ounce (30 Gram)|
|Butter||4 Ounce, chopped (125 Gram)|
|Milk||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Small jelly beans||6 Ounce (185 Gram)|
1. Place flour, sugar, vanilla essence, coconut and butter in a food processor and process until mixture resembles fine breadcrumbs. With machine running, slowly add milk and process to form a soft dough. Transfer to a bowl, stir jelly beans into mixture.
2. Drop tablespoons of mixture onto lightly greased baking trays and bake at 180°C/350°F/Gas 4 for 10-15 minutes or until biscuits are lightly browned. Stand on trays for 5 minutes before transferring to wire racks to cool.