|Plain flour||9 Ounce|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Castor sugar||10 Ounce|
|Butter||8 Ounce, softened|
|Eggs||2 , beaten|
|Granulated sugar||1 Tablespoon|
|Desiccated coconut||1 Tablespoon|
Sift together the flour, baking powder, cardamom and salt.
Beat together the castor sugar and butter until the mixture is pale and fluffy.
Gradually beat in the eggs, adding a little flour between each addition.
Then fold in the remaining flour.
Drop teaspoonfuls of the dough onto ungreased baking sheets, spacing well apart.
Flatten to form small rounds about 1/8 inch thick, using a glass covered with a damp cloth.
Sprinkle with granulated sugar and coconut.
Bake in a moderately hot oven at 375°F, Gas Mark 5, for 8-10 minutes, or until the biscuits are lightly browned around the edges.
Leave them on the baking sheets for about 30 seconds, then transfer to a wire rack and leave to cool.
Store in well sealed tins or jars until required.