These biscuits , with a slight hint of rum, are simple to prepare, attractive and ideal to serve with tea.
8 oz. butter
6 oz. sugar
2 tablespoons rum 12 oz. flour
½ teaspoon salt
4 tablespoons desiccated coconut
In a medium-sized mixing bowl, cream the butter and sugar together with a wooden spoon. Beat in the egg and the rum. Sift
in half the flour and the salt and stir to mix. Then sift in the remaining flour and stir thoroughly until the flour is incorporated.
With your hands, lightly form the dough into a roll 2 inches in diameter. Wrap it in greaseproof paper or alumin-ium foil and chill in the refrigerator for 4 hours.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Lightly flour a board. Cut the roll of dough into -J-inch thick slices. Place the biscuits on a baking sheet. Bake in the oven for 10 minutes, or until the biscuits are golden brown.
Transfer the biscuits to a wire rack and sprinkle them with the coconut. Leave them to cool before serving.