Friday, March 11, 2011
These biscuits could easily be converted to dairy free and even gluten free, by replacing the milk with soy or rice milk and replacing the wheat flour with potato flour or a gluten free flour. That said, they are a very nice biscuit as is.
1/2 cup of coconut oil
1 cup castor sugar
1 teaspoon vanilla
20mls. milk ( 1 Tablespoon )
1 cup of dried coconut.
2 cups of flour
1 teaspoon of baking powder.
Dried cherries ( if you wish)
Set oven at 200c. FF
Blend coconut oil with sugar, 5 mins speed 3.
Add egg, vanilla and milk, 5 mins. speed 4.
Set REVERSE and add coconut,30 seconds, speed 3.
Add flour and baking powder,REVERSE, 1 min. , speed 3. Use spatula to incorporate.
Place teaspoon fulls on baking tray, covered with baking paper,and place a 1/2 dried cherry in center if you wish, bake 10 mins for soft, or 15 for crisp.
Leave to cool on tray for 5 mins. and then on wire rack.
Store in air tight tin.
Makes about 40