Vegan coconut biscuits

Why buy Rich Tea from the supermarket when you can whip out a tin of biscuits you made yourself? This is a recipe for those times when you feel like showing off. I bet your mother-in-law never made her own coconut biscuits. Or maybe she has…well, these are probably better still.

NOTE: Because these are pretty high in oil content, I’d advise servings of no more than 2 or 3 at a time. If I’m able to nail an oil free version I’ll post the recipe for that as well.

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What you will need

*makes about 30 biscuits

+ 1 cup wholewheat flour (wholegrain is best if you’re able to get it!)

+ 1 cup dessicated coconut

+ 1 cup extra virgin olive oil

+ 1 teaspoon baking powder

+ 1 teaspoon salt

+ 1/4 cup real maple syrup (or brown sugar)

+ 1/2 teaspoon vanilla extract

 

How to make it

Chill olive oil, rolling pin and two mixing bowls in the freezer for 20 minutes beforehand.

Step 1: Mix all dry ingredients together in one bowl using a fork or whisk.

Step 2: Combine wet ingredients in the other bowl using a fork or whisk. If using brown sugar, dissolve completely in a bit of hot water and allow to cool before mixing with other ingredients.

Step 3: Add the wet to the dry ingredients slowly, simultaneously mixing with a fork. When the dough can no longer be mixed with a fork, use your hands. Knead for a few minutes, then roll into a ball. Wrap the ball in clingfilm and rest in the fridge for at least an hour.

Step 4: Take a large chunk out of the dough ball, and on a floured surface roll out to about 1/3 cm thick. The sheet will be slippery and flaky because of the oil. Not to worry; if it breaks, just patch it up. Keep the remaining dough wrapped in clingfilm in the fridge. Use a round object (such as a mug) to cut out the biscuit shapes. Use a spatula to transfer the biscuits from the work surface to a baking tray lined with baking paper. Gather up the extra dough and repeat until everything is used up.

Step 5: Bake at 18o degrees Celsius for about 20 minutes or until the biscuits turn crisp and golden brown. They should not turn dark brown; lower the heat if necessary and use a reflective baking tray to prevent premature browning. When done, transfer to a cooling rack and store in an airtight container.

Enjoy with tea!

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