Coconut biscuits

So the Ekka is coming up in Brisbane next month. For those not familiar with the Ekka (short for 'Exhibition') it is Brisbane's Royal Show equivalent, that is, the Ekka is like a big carnival or fun fair (for our overseas readers) complete with carnival rides, animal shows and loads of carnival food (think pluto pups/corn dogs and fairy floss). B has a soft spot for the Ekka and has been almost every year as an adult, visiting her favourite animal and produce displays. However as kids and teenagers visiting with mum and dad, we both have fond memories of the Queensland Butter Board ham and cheese sandwiches, cups of cheerio sausages from the meat hall and of course the iconic strawberry ice-creams (hmmm, that is all food - did we actually do anything else at the Ekka, B?). I always love visiting the cookery and arts/craft displays if I do go as they are the one thing that remains the same. Entries from young and old are displayed proudly with their ribbons (if you're lucky enough to earn one) and for me it is this that gives the Ekka that nostalgic feel of a big country fair that seems to have been swallowed up in so many of the other areas. Kids being kids however still love the Ekka wholeheartedly and it is fun to see it through their eyes.
This recipe comes to us from a lady who is no stranger to cookery competitions and in fact is quite the champion of such events. Merle Parrish is a member of the Country Women's Association (CWA) and these ladies are famous (and fierce!) for their competition cookery. She has recently risen to some fame through her association with Masterchef Australia. Her peach blossom cake is famous because of the show and she has produced her very own old school cook book - Merle's Kitchen. The book pays homage to country fair competition cookery and is definitely serious comfort for winter baking days. Though we haven't entered anything in this year's Ekka, we reckon these coconut cookies of Merle's are a winner. Seriously simple recipe but a cracking bikkie all the same, thanks for sharing your recipes Merle!

You will need:
150g butter, at room temperature, chopped
1 1/3 cups white sugar
1 teaspoon vanilla essense
1 egg
2 cups desiccated coconut
2 1/2 cups self-raising flour
pinch salt

Preheat the oven to moderate (180 degrees) and line two baking trays with baking paper.

Use electric beaters to cream the butter, sugar and vanilla until white and fluffy. Beat in the egg.

Use a wooden spoon to mix in the coconut, then the flour and salt. At this stage my mix was a touch dry so a added a couple of tablespoons of water so the mix came together.

Shape heaped teaspoons of mixture into balls and place onto trays and flatten slightly with your fingers or folk.

Bake for 10 - 12 minutes, until lightly golden. Leave on the trays for 5 minutes to firm up, before transferring to a wire rack to cool.