Coconut Biscuits
This coconut biscuit is no different, extremely easy to accomplish in a home kitchen. The taste and texture are glorious enough to have you earn the reputation of a good baker or a good occasional baker. My attempt is to share simple baking recipes with a promise of delectable, pleasurable results. A recipe that has no frills of complexity attached to it, is my priority when choosing to publish a recipe blog. The quality of ingredients and the labour of love that goes in the making ensures good results. Avoid all those sugar-filled, preservative packed plastic-wrapped packets, sold at a considerable low price with a shelf life of numerous months.
Servings: 12 people
Calories: 168kcal
Equipment
- oven
- Food Processor
Ingredients
- 48 gm almond flour https://amzn.to/39NIXKm
- 25 gm oats https://amzn.to/38JIWWf
- 95 gm coconut flour https://amzn.to/2TMIX7D
- 135 gm coconut sugar https://amzn.to/2ILcLvk
- 20 gm potato starch https://amzn.to/3aOKYGb
- 1 pich salt
- 150 gm butter
- 1/2 tsp vanilla extract
- 2 tbsp chilled milk
Instructions
- In a food processor, https://amzn.to/3aSnLD8 add whole almond ( or almond flour) and oats grind them together using a pulse button. Then add in coconut flour along with potato starch, sugar and a pinch of salt. Then add in chilled butter (from the freezer) cut the butter into small cubes and add it to the rest of the ingredients in the food processor and pulse again.
- Add in 1 tbsp of cold milk, and vanilla extract to bind the ingredients together. Process until mixture is the texture of the coarse meal. Check whether the dough is ready by pressing a spoonful of dough, between your fingers and palm it holds the shape and clings together the dough is ready. If it refuses to come together and the texture is very crumbly add more milk.
- Once you have the dough ready flip it on to a parchment paper on the kitchen counter and use hands to bring it together. Shape the dough into a ball and place another piece of parchment paper on the top.Roll out the dough between two sheets of two parchment papers. Aim for 1/8-inch thickness. Use 2 to 3-inch cookie cutters to cut out shapes.
- The dough at this stage will be very tender. You will need to be extremely gentle with the rolled out dough. Use an offset spatula to lift the rolled out / shaped dough and place it on a parchment-lined baking tray.
- If you find it difficult to manage, chill the rolled out dough in the freezer for 10 minutes or so and then use a cookie cutter to cut and shape. Then use a flat, thin, offset spatula to lift the shaped cookies and place them on a parchment-lined baking tray.
- Chill the shaped cookies baking tray in the freezer again for another 10 minutes and meanwhile preheat the oven at 160* C for 10 minutes.Bake for 12- 15 minutes. As the cookies start to get the colour on the edges, cookies are done.
- If you want them extra crunchy go ahead and back a few more minutes until you see the edges become golden brown.I like to cool my biscuits in the switched off but still hot oven with the slight door open. This trick gives extra crunch to the texture of the biscuits. transfer to a cooling rack to cool completely.
Nutrition
Serving: 31gm | Calories: 168kcal