Wednesday, April 15, 2020

Crispy Coconut Biscuits

I was given 2 large jars of Whole Ground Coconut Paste.  No recipes on Google for this unusual ingredient. So I made up a recipe based on several on the Internet. This biscuit has proved to be the most popular biscuit that I have ever made.  I have made 3 batches in the last week.
I just had to find a substitute for the Coconut Paste.  I started by mixing , by WEIGHT, equal parts of desiccated coconut with coconut oil.  Bingo.  When tested by making biscuits using this, they were perfect.
I mixed 100g of desiccated coconut with 100g of coconut oil, in TMX,  Speed 8 for about 30 seconds.  Scrape down and mix again. speed 8 for 30 seconds. This is enough for 2 lots of 36 biscuits.  It is shelf stable so doesn’t need to go in fridg.

110g of soft butter
190g caster sugar
1 egg
100 g coconut paste
200g SR flour
Pinch of salt

Line 3 baking trays with baking paper.
Set oven 170ff

Mix sugar and butter, 30 seconds, Speed 4, scrape down
Add coconut paste, mix 2 minutes, speed 4, scrape down
Add egg, mix 20 seconds, speed 4
Add flour and salt, mix on kneading function until flour is incorporated.  ( May need to scrape down and give another short mix.
Using a very small ice cream scoop , place small mounds on baking trays. ( use a teaspoon if scoop unavailable. )
Gently press a small cube of ginger or dried sour cherry or 1/4 walnut into biscuit.
Bake 15 minutes.  They will crisp up as they cool.
Remove from tray to cooling rack.
Makes 36, or less if larger.

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