Nice biscuits are a beloved British classic: crisp, lightly sweet coconut biscuits topped with a simple icing and a sprinkling of desiccated coconut. This homemade version captures the nostalgic flavor of the shop-bought treat but uses straightforward ingredients you likely already have. The result is a crunchy, not-too-sweet biscuit that’s perfect with a cup of tea.
Ingredients
- 1 ¾ cups (220 g) plain flour (all-purpose)
- ½ cup (50 g) desiccated coconut, plus extra for sprinkling
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) caster sugar (superfine sugar)
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (if needed)
- For the icing: 1 cup (120 g) icing sugar (powdered sugar), sifted
- For the icing: 2–3 tbsp water (or lemon juice for a tangy twist)
Instructions
- Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper.
- In a medium bowl, whisk together the flour, desiccated coconut, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and caster sugar together until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. If the dough seems too dry, add the milk a teaspoon at a time until it comes together.
- Turn the dough out onto a lightly floured surface and knead gently just until smooth. Roll the dough out to about ¼ inch (6 mm) thick.
- Use a round cutter (about 2 ½ inches / 6 cm) to cut out biscuits. Re-roll the scraps and cut again until all dough is used.
- Place the biscuits onto the prepared trays, leaving a little space between each. Bake for 10–12 minutes, until the edges are just golden.
- Allow the biscuits to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, make the icing: mix the sifted icing sugar with 2 tablespoons of water (or lemon juice) until smooth. Add more water a few drops at a time if needed to reach a spreadable consistency.
- Spread a thin layer of icing over each biscuit, then immediately sprinkle with a little extra desiccated coconut. Let the icing set for about 30 minutes before serving.
Tips
- Substitutions: For a dairy-free version, use a plant-based butter alternative. For a gluten-free version, swap the plain flour for a 1:1 gluten-free flour blend; the texture will be slightly more crumbly.
- Storage: Keep the biscuits in an airtight container at room temperature for up to 5 days. They also freeze well (without icing) for up to 3 months.
- Common mistakes: Don’t overwork the dough, as this makes the biscuits tough. Also, be sure to cool the biscuits completely before icing, or the icing will melt and run off.
- Icing consistency: If the icing is too thick, add water a few drops at a time. If it’s too runny, add more sifted icing sugar. You want it to spread but not drip off the biscuit.
Serving Suggestions
Serve these nice biscuits with a cup of English breakfast tea or coffee. They’re also lovely crumbled over vanilla ice cream for a quick dessert, or alongside a fruit salad for a light afternoon treat.
Variations
- Lemon Nice Biscuits: Add the zest of one lemon to the dough and use lemon juice in the icing for a citrusy twist.
- Chocolate Dip: Instead of icing, melt ½ cup (90 g) of dark chocolate and dip half of each biscuit. Let set on parchment paper.
- Spiced Version: Add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
Storage and Reheating
Store the iced biscuits in an airtight container at room temperature for up to 5 days. If you’re freezing them, do so before icing: wrap the un-iced biscuits in a single layer in a freezer-safe bag or container for up to 3 months. Thaw at room temperature, then ice as directed. To refresh the biscuits, pop them in a 300°F (150°C) oven for 5 minutes to re-crisp, but note that the icing may soften slightly.
Frequently Asked Questions
Can I use sweetened shredded coconut instead of desiccated coconut? Yes, but reduce the sugar in the dough by 2 tablespoons to compensate for the added sweetness. The texture will be slightly chewier.
Why are my biscuits spreading too much? This can happen if the butter is too soft or the dough is too warm. Chill the dough for 30 minutes before rolling and cutting, and make sure your oven is fully preheated.
Can I make the dough ahead of time? Absolutely. Wrap the dough in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months. Let it soften slightly at room temperature before rolling.
How do I get the icing perfectly smooth? Sift the icing sugar thoroughly and add the liquid slowly, whisking constantly. A pinch of cornflour (cornstarch) in the icing can also help prevent stickiness.
Can I use a different shape cutter? Yes, any shape works. Just adjust the baking time slightly if the biscuits are much larger or smaller than 2 ½ inches.
Do I really need to use caster sugar? Caster sugar dissolves more easily, giving a finer texture, but granulated sugar will work in a pinch. The biscuits may be slightly more gritty.
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