Hill Coconut Creams Biscuits 150 g (Pack of 36)

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So happy to hear that you liked the recipe and that your family also enjoyed your baking. I started baking at an early age too, it's fantastic to hear that you are too! These biscuits are a favourite of mine as well. Why? Because reducing the sugar and butter in this recipe will change the recipe and your coconut biscuits will not turn out as I have intended them to. The texture and taste will both change. Large Spoon: for mixing, either wooden or metal, your preference. I personally don't like wooden spoons due to hygiene reasons.

Pour the coconut cream mixture into the flour and butter mixture then mix it together with a fork until a shaggy dough forms. Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. Step 1 - Cream The Butter And Sugar Cream the butter and brown sugar together until light and fluffy. Step 2 - Complete The Biscuit Dough We’re already adding in 1 and ⅓ cups of actual dessicated coconut to these! So the coconut flavor and texture is there, even if the flavor isn’t as strong without coconut extract.Desiccated Coconut: dried finely shredded coconut, can be substituted with dried shredded or flaked coconut, but the biscuit texture will be different. 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. Corn starch/Maizenaadds a lightness to the texture of the biscuit/cookie. Alternatives to corn starch include arrowroot powder, rice flour, or tapioca starch. Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

Turn the dough out onto a lightly floured surface and knead it with your hands 14 times, no more no less. Over-working the dough will develop gluten and make dense tough biscuits so be sure not to knead it any more than necessary.Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven. The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F. Now, the original recipe was okay, but they never particularly tasted like Baker's Romany creams to me. I mean, yes, my mom never sandwiched them together with chocolate, but the overall taste and texture were off. It was a good enough biscuit, but a Romany cream it was not! I came across this recipe on a blog called Healthful Pursuits. They are super easy and since I didn’t add vanilla as per the original recipe, they only have 4 ingredients.