Coconut Biscuits. In a large bowl, combine the flour, sugar, baking powder and salt; cut in shortening until crumbly. Combine milk and vanilla; stir into dry ingredients just until moistened. Stir together flour, granulated sugar, coconut, nutmeg, baking soda, and salt in a medium bowl. The best coconut biscuits ever This recipe produces a sweet biscuit with a crunchy shell, chewy centre and plenty of coconut goodness. It reminded me of a principle one of my first bosses used to remind me of regularly, the KISS ("Keep it simple, stupid") principle.
This coconut biscuit recipe from Andy Waters is a fun and simple biscuit to prepare from pantry essentials you may already have in your cupboard.
Children can help by rolling and flattening the dough on the baking tray.
Make these cookies as a sweet snack or a lunchbox treat for kids to enjoy.
You can cook Coconut Biscuits using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Coconut Biscuits
- Prepare 125 g of unsalted butter, room temperature.
- It's 100 g of caster sugar.
- You need 1 of egg.
- It's 200 g of plain flour (you can replace it with self rising flour).
- Prepare 1 TBS of baking powder.
- You need Pinch of salt.
- You need 80 g of dessicated coconut.
- You need of Flour for dusting.
These Coconut Biscuits are so quick to make. All you need is a bowl and a wooden spoon. I think I have found the ultimate biscuit recipe - fast, crispy and delicious! Today I needed to fill the biscuit barrel but fast!
Coconut Biscuits instructions
- In a bowl, beat the butter and sugar with an electric mixer..
- Add the egg and mix it again until the ingredients are integrated..
- Add the flour, the baking powder, salt and the coconut. If you are using self rising flour, do not add baking powder, skip it!.
- Mix it until a ball of dough if formed.Wrap it with cling film and leave it to rest in the fridge for one hour..
- Dust a flat surface with flour and roll the dough until it is around 5 mm thick..
- Cut the biscuits with the help of a cutter, or if you don't have one, you can use a knife and make rectangles as well as using any shapes to cut the biscuits. Just make sure to keep the size the same so they bake evenly..
- Place it in the oven at 180 degrees until the edges of the biscuits are golden brown. Leave it to cool and enjoy!.
They're gluten-free, paleo-friendly, low carb, keto and delicious! Just as a preface, I've had one too many cups of coffee today, so excuse my silly mood. Remove and serve immediately. *I used refrigerated coconut milk from the carton, not the thicker coconut milk from the can. These coconut flour biscuits (as with most grain-free baked goods) will be denser than a traditional biscuit. I typically go for quick and easy and use a immersion blender to whip these together, but you could try this more traditional biscuit making method for a fluffier result.