Coconut Biscuits
Commonly known as tennis biscuits, you can make these in any shape you want
Makes enough for: 20 biscuits
Ingredients
- 220 g flour, plus extra for dusting
- 85 g coconut sugar
- 30 g desiccated coconut
- 5 mls baking powder
- 5 mls bicarbonate of soda
- 1 egg, lightly beaten
- 90 g salted butter, melted and slightly cooled
- 30 g honey
Method
- Place the flour, coconut sugar, desiccated coconut, baking powder and bicarbonate of soda into a stand mixer bowl
- Give a quick mix with the paddle beater attachment
- Place the egg, butter and honey into a mixing bowl and whisk to combine
- Start your stand mixer on a low speed and slowly pour the wet ingredients into the bowl
- As soon as the dough form, stop the machine and tip the dough onto cling film
- Shape into a disc, cover completely with the cling film and place into the fridge for 30 minutes
- Lightly dust a silpat or piece of baking paper with flour, then roll the dough out with the cling film laid on top of the dough, until 5mm thick
- Cut 6cm rounds or 7cm squares using up all the dough, and place the biscuits onto a lined baking tray, allowing for spreading
- Place the baking tray into the fridge while you preheat the oven to 180° Celsius
- Prick the edges of each biscuit with a skewer then place the baking tray into the oven for 18 minutes
- Remove from the oven and leave to cool on the baking tray for 5 minutes before transferring the biscuits to a wire rack to cool completely