Joe Anderson It’s time for yet another biscuit recipe, although this one has the twist of coconut and chocolate, which makes for a nice flavour combination.
Before you get started, pre-heat the oven to 180c and grease two baking tins.
Chocolate Coconut Biscuit Recipe
- 300g Plain flour
- 200g Unsalted butter
- 50g Desiccated Coconut
- 100g Vanilla sugar or caster sugar (plus extra for dusting if not using chocolate)
- 200g Chocolate
Method
Mix together all of the ingredients apart from the chocolate. Once you have a dough you can place it in clim film and place in the fridge for 10 minutes.
Once refrigerated, roll out the dough until it’s around 3cm in thickness and cut out with a circular biscuit cutter. We managed to make around 25 biscuits with this recipe, although we did use a larger cutter.
Next place the biscuits on a well greased baking tin and bake for around 10-12 minutes depending on the size of your biscuits. Meanwhile, break the chocolate into small pieces and either melt using a microwave or place in a bowl on the stove above a pot simmering water and stir well until melted.
Once the biscuits are ready take of the tray and put on a wire rack. Then once the biscuits has hardened slightly, pick one up, place it face down in the chocolate and lift it out again. This will cover the face of the biscuit in chocolate, although make sure they aren’t too soft or they will just break.
Alternatively, if you don’t want to use chocolate, simply dust with caster or vanilla sugar.
