Hill Coconut Creams Biscuits 150 g (Pack of 36)

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Store bought biscuits have their place and they are great at a pinch but if you want to know exactly what you are eating, we all know home baked is best. you follow a gluten-free/paleo diet and aren’t expecting these coconut flour biscuits to taste like actual buttermilk biscuits Step 2 - Sift in the flour, baking powder, cocoa powder and cornstarch. Add in the coconut and mix until just combined.

Don’t over-work the dough. Keep some larger chunks of butter intact when cutting the butter into the flour. Knead the dough for 14 turns only. Any longer will work the dough too much and gluten strands will start to form, which will develop a tougher crumb structure in the final biscuits.you expect these to taste like buttermilk biscuits (news alert: it’s basically impossible to replicate buttermilk biscuits using grain-free flours. Coconut flour will never taste like regular flour… because it’s made out of coconut 🙄) Baking Paper: to line your baking tray/cookie sheet with. You could also use a re-useable Silpat silicone baking mat if you would prefer. Desiccated Coconut: dried finely shredded coconut, can be substituted with dried shredded or flaked coconut, but the biscuit texture will be different.

Roll small teaspoonfuls of the mixture into balls and place onto baking trays. Press down lightly with a fork to flatten slightly.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. Cream the butter and sifted icing sugar until pale and creamy. Add the vanilla extract and beat well. Step 5 - Assemble The Monte Carlos

Just basic baking ingredients are needed for this coconut biscuit recipe - butter, eggs, sugar and flour. When it comes to cakes, I love a simple vanilla cake with none of the jazz and over powering flavours. I also love vanilla cakes because they are so versatile. You can fill them with jam or cream or top them with fruits or soak them with syrup, the options are endless. I have these cake-craving days and its usually the plain ol’ vanilla cake that makes its way through on such days. Then there are the days I’m craving cake, but I’m also in the mood for some elaborate baking. And its on one such day that I decided to go all out and bake a coconut cream cake. You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos. Brown sugar - either light or dark brown sugaris fine to use. The brown sugar gives a slightly caramelised flavour to these biscuits as well as colour.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. Bake for 12 minutes at 350°F. The edges will be firm and set but they will still be very soft in the middle. To sandwich biscuits together - how much filling you need will depend on the size of your biscuits. It's important not to overfill the biscuits with too much jam and buttercream. Add a small amount of jam to the flat side of a biscuit and then top with a small amount of buttercream in the centre. When you add another biscuit to the top it will 'squish' the filling out towards the edges.