This is a traditional recipe from Lorraine, where I come from. A lot of people make these in the run-up to Christmas, and there are as many different recipes as there are families.
These biscuits are seriously addictive; I brought a tin-full to work, and they disappeared in about 5 minutes flat. In fact I barely had a chance to eat some myself!
As I haven’t got the right equipment (yet), I had to get creative and decided to use cutters instead.
This is a rather coarse dough, so for best results stick to simple shapes when choosing which cutters to use. I used a heart-shaped one and a circle, and they turned out great, but fiddly snowflakes or animal shapes would come out with ragged edges.
You will need (for about 80 biscuits):
400 g plain flour
1/2 tsp baking powder
250 g butter, very soft
250 g caster sugar
200 g dessicated coconut
In a large bowl, rub the flour, baking powder and butter together until you get a breadcrumb-like consistency. Mix in the coconut.
In a smaller bowl, whisk the eggs and sugar together, then add them to the flour and butter mix. Mix thoroughly using a large wooden spoon.
Let the preparation rest somewhere cool for 2 to 3 hours, covering the bowl with a tea towel (not in the fridge, you want cool not cold).
Preheat your oven to 200C/ fan 190C /Gas 6.
Roll out the dough in small sections to the thickness of a pound coin, and stamp out the shapes of your choice. Re-roll the trimmings and repeat.
Place on baking trays lined with baking paper and bake for 10 to 15 min or until nice and golden.
Cool on a wire rack then store in an airtight tin for up to 2 weeks.