Crunchy Coconut Biscuits

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.


Coconut Biscuits
Recipe type: Sweet
Prep time: 
Cook time: 
Total time: 
Delicate coconut flavoured biscuits with a crunchy texture
  • 350g Plain flour
  • 100g self raising flour
  • 140g granulated sugar
  • 100g desiccated coconut
  • 125g butter, diced
  • 200g golden syrup
  • 1 egg, lightly beaten
  1. Place the flours, sugar and coconut into a mixing bowl and stir to combine the ingredients.
  2. Add the cubed butter and tub together with the dry ingredients using the tips of your fingers until you have a fine breadcrumb consistency.
  3. 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.
  4. Transfer the dough to your worktop and flatten into a disc, cover with cling film and chill for 20 minutes before rolling out.
  5. Preheat your oven to 160 degrees (fan). Place baking paper onto a baking sheet ready for the biscuits.
  6. 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…




Meeting Matt Tebbutt at Cressing Temple Autumn Food, Home & Craft Fair

There are a whole host of celebrity and TV chefs out there, but few of them that have that laid back simplistic approach to cooking that I love. Matt Tebbutt definitely falls into that category, despite his training at Leith’s School of Food and Wine, he remains fairly grounded when it comes to food. He is probably best known for co-presenting Market Kitchen alongside Rachel Allen.

I was lucky enough to meet him at the Cressing Temple Autumn Food, Home and Craft Fair last week where he was hosting a cookery demonstration. He cooked a delicious glazed salmon dish with soy, sugar and Mirin (Japanese rice wine) with a sweetcorn fitter and pickled cucumber salad. Unfortunately, we only had a tiny taste as there was quite a crowd, but what we did taste was delicious. Even Rich, who isn’t a fan of salmon said it was very nice.

I’ve enjoyed watching Matt on many TV programmes on Food Network, particularly 12 Chefs of Christmas, not least because I love Christmas, but also because he really does have a great way of ensuring that his recipes are easy to replicate – one of my pet hates being pretentious food. Matt happened to mention that he isn’t a fan of MasterChef for that very reason. Well done that man – it’s refreshing to hear a TV chef say this.

As well as his loathing of MasterChef, Matt also talked about a few things he has been up to recently, including a new restaurant project Schpoons & Forx for Hilton in Bournemouth opening in December this year. He’s also been busy filming a new six part series ‘Lost and Starving’ (a cooking in the wilderness type show) with Kiwi survivalist Josh James which is due to air on the Discovery channel in January – the show sees the pair foraging for food in challenging environments in order to survive. I’ll certainly be popping that one on series link, I do love a good new foodie series to watch.

And here we are (Jemima and me) meeting him – couldn’t resist a cheeky photo opportunity!

Matt Tebbutt


My Baby – Jemima Dolores

Meet my beautiful baby girl Jemima Dolores – future Miss Friday!

jemima dolores


So you may or may not have noticed my absence and lack of posts over the past few weeks. This is due to me having my baby. She was born on the 20th September 2015 at 8.18pm weighing just 7 lbs and she really is the light of my life. I can’t get over how gorgeous she is.

Finding the time to cook is somewhat difficult at the moment, let alone write up blog posts – Heck, I’m congratulating myself on the days I manage to get dressed in the morning. So, I appreciate your patience during this time, but I’m hoping to be able to snatch away some time to sit and write the odd post here and there and I’m sure once we’ve all settled into a routine normal blogging service shall resume.

As we are moving in to the swing of autumn I start to get rather excited about the foods that this season brings, comfort foods, pies, stews, casseroles and pumpkins – what’s not to love? Perhaps I’ll manage to share with you a few of my favourite seasonal dishes and experiment with some new ones too.