Mango & coconut chick biscuits

Name: Mango & coconut chick biscuits
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 20
Ingredients: 100 g unsalted butter, softened; 100 g caster sugar; 1 tsp vanilla extract; 1 British Blacktail Free Range Large Egg; 200 g plain flour, plus extra for dusting; ½ tsp baking powder; 100 g desiccated coconut; ½ tsp yellow gel food colouring; 75 g apricot jam, warmed and sieved; 180 g pack dried mango; 1 Edible glue, for sticking; 44 edible eyes (from a 25g pack)

Adorable fruity biscuits that are great fun to make

5 out of 5 stars(1) Rate this recipe

Makes20
CourseSnack
Prepare25 mins
Cook12 mins
Total time37 mins
Pluschilling and cooling. Cook 12-14 minutes

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

100g unsalted butter, softened
100g caster sugar
1 tsp vanilla extract
1 British Blacktail Free Range Large Egg
200g plain flour, plus extra for dusting
½ tsp baking powder
100g desiccated coconut
½ tsp yellow gel food colouring
75g apricot jam, warmed and sieved
180g pack dried mango
1 Edible glue, for sticking
44 edible eyes (from a 25g pack)

Method

Cream the butter and sugar together in a large bowl until it starts to turn pale. Add the vanilla extract, break in the egg, then stir until combined. Mix in the flour, baking powder and ¼ tsp fine salt until the dough holds together. Wrap and chill in the freezer for 15-30 minutes to firm up.
Preheat the oven to 170°C, gas mark 3. Line 2 large baking trays with parchment. Roll out the dough on a floured surface to a thickness of 0.5cm. Cut about 20-22 x 7cm rounds using a cutter (fluted looks good). Transfer to the lined baking trays and bake for 12-14 minutes, until just golden. Remove and leave to cool on the trays.
Mix the coconut and yellow food colouring in a large bowl. Brush a thin layer of jam over the top of each biscuit, then press each one into the coconut and coat generously.
Using scissors, cut triangular pieces of mango for wings and lots of little triangles to make beaks (and feet if you wish). Using the edible glue, stick the eyes in position, just above the middle of each biscuit. Glue the larger mango triangles for wings, then follow with the beaks under the eyes.