Makes 18
1 c all-purpose flour
¼ c rice flour
1/8 tsp salt
1/3 c granulated sugar
¼ c desiccated coconut
½ c/125 g chilled unsalted butter cut into pieces (I used olive oil spread)
½ tsp vanilla extract
½ tsp almond extract (didn’t have any)

Preheat oven to 180C and lightly butter a baking sheet or line sheet with baking paper.
Sift together flours, salt and sugar into a bowl, then sift together into another bowl. Add coconut and butter and mix in until crumbly. Add the extracts and knead mixture in the bowl to form a tender dough. Do not overmix or the dough will toughen.
I put the dough in between 2 sheets of baking paper and rolled it out to about 4 or 5 mm thick and cut out shapes.
Bake until pale gold and slightly firm to the touch, about 18-25 mins. Cool then spread half with melted chocolate (I used Whitakker's 62% dark cacao).

Good crisp biscuit for your cuppa.

Recipe from The Cookie Book (Fog City Press)