Yes, Nana Ling’s original recipe says bake in a hot oven but I found a hot oven burnt the biscuits. Moderate is perfect.) You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos. Pour the coconut cream mixture into the flour and butter mixture then mix it together with a fork until a shaggy dough forms. Bake for 12 minutes at 350°F. The edges will be firm and set but they will still be very soft in the middle. Baking Paper: to line your baking tray/cookie sheet with. You could also use a re-useable Silpat silicone baking mat if you would prefer.

When it comes to cakes, I love a simple vanilla cake with none of the jazz and over powering flavours. I also love vanilla cakes because they are so versatile. You can fill them with jam or cream or top them with fruits or soak them with syrup, the options are endless. I have these cake-craving days and its usually the plain ol’ vanilla cake that makes its way through on such days. Then there are the days I’m craving cake, but I’m also in the mood for some elaborate baking. And its on one such day that I decided to go all out and bake a coconut cream cake. These coconut biscuits are perfect with a cup of tea. I am sure I said that about the pandan cake the other day too? Must be something about the time of day I am writing. Corn starch/Maizenaadds a lightness to the texture of the biscuit/cookie. Alternatives to corn starch include arrowroot powder, rice flour, or tapioca starch. Raw Caster Sugar: Also known as golden caster sugar (superfine sugar). Normal white caster sugar can be used instead, but the raw caster sugar adds to the toastiness of the coconut.

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Step 6 - Once the biscuits are completely cool, melt the chocolate. This can be done in the microwave by zapping the chocolate in 20 seconds intervals, stirring well between each interval. Or by placing the chocolate in a glass dish over a saucepan of water (do not let the water touch the glass), and heating over low-medium heat until the chocolate is melted.

Roll small teaspoonfuls of the mixture into balls and place onto baking trays. Press down lightly with a fork to flatten slightly. I was done with the cake in about 2 hours and was pleasantly surprised by how tasty it was. It had the coconuty flavour coming through, but not in an overpowering sort of way, which was perfect for me. The moist sponge cake and the cream frosting together was a perfect match. It can easily pass off for a celebration cake, or if its for tea time, then adapt them into cupcakes and pipe out some frosting. The cake is fab without the frosting as well, if you prefer it that way. The next time I may add a dash or two of coconut rum to take it to the next level :) Butter - at room temperature. I prefer to use unsalted butteras a baking ingredient. This is not essential and if you usually buy salted butter,using that will be perfectly fine. Oven temperatures - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius. Flour:Unbleached all-purpose flouris best to use when making biscuits. It contains less protein than bread flour, which means it will produce less gluten and in turn result in a lighter and more tender crumb structure. To make these healthier you can replace half of the all-purpose flourwith whitewhole wheat flouror whole wheat pastry flour, which are made from whole grain soft wheat berries. To make gluten free dairy-free biscuits simply replace the flour with a gluten-free baking flour alternative such as bob’s red mill Gluten Free 1-to-1 Baking Flour.Cream the butter and brown sugar together until light and fluffy. Step 2 - Complete The Biscuit Dough Step 3 - Place the biscuit dough onto a sheet of cling film or plastic wrap and bring it together into a disc or rectangle, seal tightly and place in the fridge for 30 minutes to 1 hour. Store bought biscuits have their place and they are great at a pinch but if you want to know exactly what you are eating, we all know home baked is best.

Cream the butter and sifted icing sugar until pale and creamy. Add the vanilla extract and beat well. Step 5 - Assemble The Monte Carlos Large Spoon: for mixing, either wooden or metal, your preference. I personally don't like wooden spoons due to hygiene reasons. you follow a gluten-free/paleo diet and aren’t expecting these coconut flour biscuits to taste like actual buttermilk biscuits Don’t over-work the dough. Keep some larger chunks of butter intact when cutting the butter into the flour. Knead the dough for 14 turns only. Any longer will work the dough too much and gluten strands will start to form, which will develop a tougher crumb structure in the final biscuits. Start by preheating the oven. First stir the apple cider vinegar into the coconut cream and let it sit while you prepare the dry ingredients.

Self-raising flour - use store-bought self-raising flour or make your ownby sifting 2 teaspoons of baking powder through every 1 cup of plain flour.

TIP: If the mixture is too soft to form balls, add a little extra coconut or place in the fridge for 15 minutes before attempting to roll again. Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. Step 1 - Cream The Butter And Sugar However this recipe is based on coconut and it is important to choose the correct variety. It must be unsweetened, desiccated coconut. That is to say, it's the finely grated one with no added sugar. Variations Don’t twist the biscuit cutter. Make sure to push the cutter straight down into the dough to create a clean cut where the layers can rise and become flaky. Twisting the cutter will smush the layers at the edges and they won’t be able to rise as well. I’m sharing a recipe for 4-ingredient coconut flour biscuits with you today! Just as a preface, I’ve had one too many cups of coffee today, so excuse my silly mood. In addition to feeling giddy (um, jittery?), I’m also in the mood to make lists. So you’ll see a few of those in today’s post. Okay. Read on, friends! These 4-ingredient coconut flour biscuits are for you if:

Brown sugar - either light or dark brown sugaris fine to use. The brown sugar gives a slightly caramelised flavour to these biscuits as well as colour. Just like traditional biscuits, vegan biscuits are best eaten the day they are made and are best when they are just baked and still warm. Leftover biscuits can be stored in a sealed bag or airtight container at room temperature for up to 3 days. Reheat them in the oven, toaster oven or microwave before serving. Tips for Flaky Vegan Biscuits White or caster sugaris a must in this recipe, as brown sugar will alter the flavour profile, competing with the other ingredients.