Classic British Nice Biscuits

Shopping list

• 100 g unsalted butter — softened

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• 100 g caster sugar — plus 2 tbsp demerara for topping

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• 1 tbsp golden syrup — or honey

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• 200 g plain flour

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• 50 g desiccated coconut

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• 0.5 tsp baking powder

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• 1 pinch salt

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• 1 tbsp milk — 1-2 tbsp if needed

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Step by step

1. 1

   Cream butter, caster sugar and golden syrup until light and fluffy.

2. 2

   Mix flour, coconut, baking powder and salt. Add to butter and bring together to a firm dough, adding milk if needed.

3. 3

   Roll out on lightly floured surface to about 3-4mm thick. Cut into rectangles approx 4 x 6cm. Prick gently with a fork.

4. 4

   To get the NICE imprint: Use small letter cutters, or press with a biscuit stamp while dough is still soft. Chill the cut biscuits 20 mins — this keeps the letters sharp.

5. 5

   Place on lined baking trays. Sprinkle with demerara sugar and a little extra desiccated coconut.

6. 6

   Bake at 160°C fan / 180°C / 350°F for 12- 15 minutes until edges are golden. They will crisp as they cool.

7. 7

   Cool on tray 5 mins, then wire rack.