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Carina in print – Daily Record

March 4, 2019

Coconut & Almond Bites by Carina Contini for today’s Daily Record

The little cherry on top.

Ingredients:

100g unsalted butter

75g caster sugar

1 small egg

150g self raising flour

25g coconut

Sliced almonds

1 teaspoon almond extract

Method:

1. Cream the butter and sugar until light and fluffy.

2. Add the almond extract.

3. Gently beat in the flour, egg and coconut.

4. Line a baking tray with greaseproof paper.

5. Roll the mixture into walnut size balls, flatten slightly and place on the tray. Press a sliced almond on top of each ball of dough.

Bake at 180’C for 10 – 15 minutes.

Immediate when you remove from the oven sprinkle with a little coconut and transfer to a cooling wire.

Posted in Blog, Recipes

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