My Favourite Biscuits
The word biscuit has different meanings depending on the part of the world you live in. For this post, think about the biscuits from Europe and other parts of the world. In these places, biscuits are hard or crisp, usually thin and mostly sweet. They are served with tea, but can also be used a snack. There are several different types of biscuits. The most common are: Digestives, Marie, Rich Tea, Nice, Ginger Snaps/Ginger Nuts, Custard Creams, Bourbons, Shortcake and Hobnobs, just to mention a few.
The coconut biscuits I’m sharing today are simple, crisp with lots of coconut. If coconut is not one of your favourite ingredients, then just admire the photos and pass. I wish you a great week!
Crisp Coconut Biscuits
Preparation time: 20 minutes; Baking time: 12-15 minutes; Makes: 40
- 300g (2½ cups, 10.5oz) all-purpose flour
- 2¼ teaspoons baking powder
- 125g (½ cup, 4½oz, 1 stick + 1 tablespoon) butter
- 220g (1 cup + 2 tablespoons, 8oz) sugar
- 2 eggs
- 1 cup desiccated coconut
- 50g (¼ cup, 2oz) sugar, extra
- ¼ cup desiccated coconut, extra
- Sift the flour and baking powder and set aside. Line cookie sheet with parchment. Preheat the oven to 425°F (220°C), regular setting or 400ºF (200º) convection setting)
- Beat the butter and sugar in a medium bowl with an electric mixer until light and fluffy.
- Add eggs, one at a time and beat until just combined. Stir in the sifted flour and coconut in two batches.
- Roll level tablespoons of mixture into balls, press one side of balls firmly into extra sugar and coconut to flatten, place them about 4cm apart on the prepared baking sheet.
- Bake about 12 minutes or until lightly browned. Loosen while warm. Cool on wire racks.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 425°F (220°C) for 13 minutes.
- The measurement of desiccated coconut varies from brand to brand and batch to batch so I prefer to measure in cups.
- Last Updated: February 12, 2019
Step By Step Photos
Please always remember to assemble all ingredients before you start. Please note I halved the ingredients and made only 20 biscuits
Beat butter and sugar in a medium bowl with an electric mixer .
until light and fluffy, then add eggs, one at a time,
and beat until combined.
Stir in sifted flour and coconut in two batches.
This is what the final mixture looks like
Roll level tablespoons of mixture into balls, press one side of balls firmly into extra sugar and coconut to flatten,
Place them 4cm apart on greased oven trays. Bake at 425°F (220°C) about 12 minutes or until lightly browned. Loosen while warm. Cool on wire racks
They tasted delicious
We nibbled them for about two days, then they were gone!
myfavouritepastime.com Last Updated: February 22, 2019