1. In a mixing bowl beat together the butter, sugar and vanilla extract.
2. In a separate bowl mix together the dry ingredients: flour, coconut, baking powder and salt.
3.
Gradually add the dry ingredients to the butter mixture, beating continually until well blended. Add the first tablespoon of almond milk making sure it is entirely absorbed before you add the second one. Dough will compact together but will be quite sticky.
4.
Put the dough in cling film and place in the fridge for at least 30 minutes and up to overnight. (Mine was in for half an hour and it was fine)
5.
When you are ready to start baking, pre-heat the oven to 160 C / Gas 3.
6.
Place the dough in the freezer for 5 to 8 minutes. Line your work surface with baking parchment.
7.
When the dough feels hard, put it on the baking parchment and dust with some flour. With a rolling pin, roll out the dough to about 3mm thickness. Cut out the dough to the shape(s) of your choice. Carefully remove the extra dough that does not belong to the shapes you have cut out. Gather the extra dough and put back in the fridge wrapped in cling film.
8.
Carefully place the baking parchment with the biscuits on a baking tray and bake for 20 to 25 minutes. Start watching closely at around 20 minutes. You do not want to overcook the biscuits or they will be too hard. They should be a light golden colour. Cool biscuits on a wire rack. Repeat with the remaining dough.
I sprinkled the biscuits with extra coconut straight after baking while warm. Icing sugar or cocoa would also work nicely!
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