My best friend gave me this recipe she was given while in British Guyana. You can substitute butter with margarine if the thought of a half pound of butter terrifies you :-) These are really delicious!
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 20 minutes in the preheated oven, or until golden brown.
Per Serving: 167 calories; protein 2g; carbohydrates 17.3g; fat 10.2g; cholesterol 36.2mg; sodium 132.5mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.