Generally speaking, I’m not the best baker. In fact, if truth be told, I’m terrible. Richard often makes fun of the fact that most of my bakes end up with some deformity or another – soggy bottom, flat cake – you see where this is going. For someone who has such a passion for food and cooking I suck at baking! That said, I persevere time and again – I figure one of these days I’ll create something wonderful.
This week I decided to make coconut biscuits. If you’ve ever tasted coconut rings, they are fairly similar, perhaps just a little crunchier. They actually turned out well, much to my own surprise – so I thought I’d share the recipe with you. Coconut is one of my favourite ingredients, it’s the versatility of it that I love – use it in sweet and savoury dishes, either way it’s delicious.
This recipe is an adaptation of Coconut Biscuits from a book called Biscuiteers Book of Iced Biscuits, which despite it’s very un-snappy title is a wonderfully illustrated book packed with fabulous looking (and tasting) biscuits. The book has everything from old fashioned favourites, such as custard creams and bourbons to iced baby shower, birthday, Easter and Christmas themed biscuits.
- 350g Plain flour
- 100g self raising flour
- 140g granulated sugar
- 100g desiccated coconut
- 125g butter, diced
- 200g golden syrup
- 1 egg, lightly beaten
- Place the flours, sugar and coconut into a mixing bowl and stir to combine the ingredients.
- Add the cubed butter and tub together with the dry ingredients using the tips of your fingers until you have a fine breadcrumb consistency.
- Make a well in the centre and add the egg and golden syrup, bring the mixture together using your hands, drawing in the flour from the sides of the bowl until you have a dough that comes together.
- Transfer the dough to your worktop and flatten into a disc, cover with cling film and chill for 20 minutes before rolling out.
- Preheat your oven to 160 degrees (fan). Place baking paper onto a baking sheet ready for the biscuits.
- Roll out the dough until it is the thickness of a pound coin, cut out your biscuits using a cookie cutter and bake for 13-14 minutes (until lightly golden).
And of course, no biscuit would be complete without a hot beverage for dunking…