Hill Coconut Creams Biscuits 150 g (Pack of 36)

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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. If the dough feels like it’s too dry and may crack when rolling out, add a little water, 1 tsp at a time.

g | Cholesterol: 18 mg | Sodium: 10 mg | Potassium: 45 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 26 IU | Vitamin C: 0.I wasn’t breaking my jaw trying to bite into the cookie, and well, a freshly baked cookie is going to knock a mass-produced cookie that has been sitting on a shelf out of the park every time. I think coconut extract is a great addition to these cookies and really helps that coconut flavor to pop, but it’s not crucial.

Milk chocolatefor sandwiching the biscuits can be substituted with dark chocolate as well as white chocolate. Sift together the plain flour, baking powder, bicarbonate of soda and salt in a bowl and keep aside. Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth. To make homemadecoconut milkuse the meat from a mature dry coconut and blend it with water then strain out thecoconut milkthrough a nut milk bag or fine cheesecloth.This can be done in the microwave by zapping the chocolate in 20 seconds intervals, stirring well between each interval. So, apprehensive that I was with the final outcome of the coconut cake, I decided to give it a go, especially after I tried this really nice coconut loaf cake in a cafe in Holborn. This recipe is based on my Nan’s Coconut Biscuits and like most of Nan’s recipes, these are really simple to make and use easy to find ingredients. Pour the batter into prepared pans and bake in the centre rack of the preheated oven for about 20 to 25 minutes or till a skewer inserted into the centre of the cakes come out clean.

Roll the cookie dough into balls (aim for 20 cookies) and place them evenly on a parchment lined baking tray.

Turn the dough out onto a lightly floured surface and knead it with your hands 14 times, no more no less. Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds.