Coconut and lemon crunch bars
- Cooking
- 10-15 minutes
Ingredients
- 4oz butter or soft margarine
- 4oz caster sugar
- 1 beaten egg
- 6oz plain flour
- 2oz desiccated coconut
- 1 tsp lemon rind
- 1tsp lemon juice
- icing sugar to sift
Method
- Cream margarine and sugar and rind and juice until fluffy
- Add beaten egg and then flour and coconut
- Spoon into piping bag fluted with a star nozzle and pipe 2" lengths onto greased trays
- Cook at 190C for 10-15 minutes until light golden brown
Cool on wire tray and then dredge with icing sugar