A month or so ago I bought what has become one of my all-time favourite recipe books, Ladies, a Plate. This book, written by New Zealand author Alexa Johnston, is jam-packed full of traditional home baking. It gives a fantastic insight into New Zealand baking classics (some of which I did not know) over the years.
Alexa’s interest in old-fashioned recipes began with her mothers copies of the New Zealand Women’s Institutes Home Cookery Book and the League of Mothers Cookery Book, as well as a number of church fundraising cookbooks. She also collects a large number of community recipe books.
The thing I love most is that each recipe comes with a tale, along with a wonderful full-page photograph. At the back of the book is a list of all the places these recipes were sourced from and I’d love to get a hold of some of the originals. Some of the cookbook titles just make you smile..
These biscuits are small and simple. They don’t require expensive ingredients and they don’t take long to make. They are extremely easy, light, and moorish. You can use dessicated coconut, as stated in the recipe, but the only coconut I had on hand was coconut thread and it worked just as well. This is coming from someone who loves the texture of cocunut, so perhaps stick with the dessicated stuff if you’re not so keen.
Her book is full of words of wisdom and helpful hints for successful home baking. Alexa also states and I have to agree:
A cup of tea without a biscuit is a missed opportunity.
On that note…
- 55 grams butter, softened
- 115 grams white sugar
- 1 egg
- ½ tsp vanilla
- 150 grams dessicated coconut
Cream the butter and sugar using an electric mixer. Mix in the egg and the vanilla. Using a spoon, stir through the coconut.
Place teaspoonfuls of dough onto trays lined with baking paper, leaving space for spreading, and flatten slightly with a wet fork. Bake in a pre-heated 160 degree oven for 25 minutes or until golden, and cool the biscuits on the paper on a wire rack.