A Vintage Treat That’s Taken Over My Kitchen!
These classic washboard cookies are crispy on the outside, soft and chewy inside, and filled with sweet coconut goodness. They’re so addictive that I’ve baked them three nights in a row — and I promise you’ll do the same once you try them! Perfect for tea time, family gatherings, or an after-dinner treat.
Ingredients:
1 cup (200g) granulated sugar
1 cup (225g) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (80g) sweetened shredded coconut
Optional: 1 tablespoon milk if the dough feels too dry
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well until fully combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir in the shredded coconut.
- Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet.
- Using a fork, gently press down on each ball to create a washboard pattern (criss-cross lines).
- Bake for 10–12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on a wire rack — if you can resist eating them hot!
Tips:
You can add chopped nuts for extra crunch.
Dip half of each cooled cookie into melted chocolate for a fancy twist!
Store in an airtight container for up to 1 week… if they last that long!