Bakery
Crunchy Coconut Biscuits
A crisp shortbread carrying flecks of desiccated coconut and a hit of coconut essence. Pairs with filter coffee, dunks into chai.
Prep
15 min
Cook
18 min
Serves
18
Per serving
75kcal
Protein
1g
Carbs
11g
Fat
3g
Fibre
0g
Ingredients
- 50 gMarvo
- 25 gButter
- 75 gSugar
- 1/2 tbspWater
- 1/2 tspCoconut essence
- 1/4 tspBaker's ammonia
- 25 gDesiccated coconut
- 125 gMaida
- 10 gMilk powder
- 1/8 tspBaking powder
- a pinchSalt
Method
- 1
Beat butter, marvo and sugar.
- 2
Dissolve ammonia in 1/4 tsp water. Add to butter mix with coconut essence, water and salt.
- 3
Sieve maida, baking powder and milk powder. Fold into butter mix along with desiccated coconut.
- 4
Knead lightly. Roll to 6 mm thickness.
- 5
Cut with a round cutter. Optional: press more desiccated coconut on top.
- 6
Bake at 180°C for 15–18 minutes until evenly golden.