Serves: 10-12 cookies
Prep Time: 30 Mins
Cook Time: 15 Mins

Ingredients

• 1 cup all-purpose flour/maida
• ½ cup unsalted butter
• ½ cup icing sugar
• ½ tsp vanilla essence
• ⅛ tsp salt
• 2 tbsp milk
• ¼ cup fresh shredded coconut
• ¼ cup SPRIG Ginger Marmalade

Directions

• Sift all-purpose flour and keep it aside.
• Add butter, vanilla essence and sugar in a bowl and beat it well till its fluffy.
• Now add all-purpose flour, salt and combine. You can 2 tbsp milk if you feel the dough is very stiff. Refrigerate the dough for 30 minutes.
• Preheat oven at 180 °Celsius.
• Take a small portion of dough, make a small ball of it, roll it in shredded coconut and flatten it gently with your thumb in the centre of the cookie and place it on cookie tray.
• Keep at least ½ inch distance between each cookie.
• Set the timer for 15 minutes and place the cookie tray for baking at the same temperature.
• When the edges start turning light golden brown, remove from the oven and place them on wire rack for cooling.
• Top the cookies with ginger marmalade when the cookies are warm itself.
• When they have cooled down completely, enjoy them with your favourite beverage.

Recipe and images by Recipe and images by Priya Shiva of priyakitchenette.com