Name: Cream cheese, coconut and lime cookies
Cook time: 40 min
Total time: 40 min
Ingredients: 250 gram butter, softened; 90 gram soft cream cheese; 1 tablespoon finely grated lime rind; 1 cup (220g) firmly packed brown sugar; 2 eggs; 1 1/4 cup (185g) plain flour; 1 cup (150g) self-raising flour; 1/2 cup (40g) desiccated coconut

Ingredients

250 gram butter, softened

90 gram soft cream cheese

1 tablespoon finely grated lime rind

1 cup (220g) firmly packed brown sugar

2 eggs

1 1/4 cup (185g) plain flour

1 cup (150g) self-raising flour

1/2 cup (40g) desiccated coconut

Method

1.Preheat oven to 180ºC (160ºC fan-forced). Grease oven trays and line with baking paper.

2.Beat butter, cream cheese, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl. In two batches, stir in sifted flours and coconut.

3.Roll level tablespoons of dough into balls, place about 3cm apart on trays; flatten slightly.

4.Bake cookies about 15 minutes; cool on trays.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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