The recipe for these coconut biscuits is from our amazing mum. She made them when we were kids and they are still a favourite, even after all these years. This recipe makes quite a lot, but they freeze really well, making them perfect for school lunches (or anyone’s lunches really).

We do find for some reason when these are mixed up in the thermal machine they just don’t turn out as nice so we prefer to make these by hand.

 

 

 

February 20, 2018
  • 5m
  • 15m
  • 20m
  • 36

Ingredients

  • 250 g butter
  • 100 g raw sugar
  • 75 g desiccated coconut
  • 2 egg
  • 1 tsp. vanilla bean paste
  • 400 g self-raising flour

Instructions

Thermal cooking method

  1. Preheat oven to 160ºC and line two baking trays with baking paper or silicone mats.
  2. Melt butter in your mixing jug 30 seconds/40ºC/speed 4. If this isn't long enough, repeat this step until it is all melted.
  3. Add all other ingredients and mix 10 secondss/speed 4/reverse.
  4. Spoon teaspoon size balls onto your trays and flatten out a bit. Bake in oven for approx. 12-15 minutes, until golden.
  5. Allow to cool on tray for a few minutes then place on a wire rack to cool completely. Store in an airtight container for up to a week or freeze for a few months.

Traditional cooking method

  1. Preheat oven to 160ºC and line two baking trays with baking paper or silicone mats.
  2. Melt butter in microwave for 30 second bursts until all melted or in a saucepan.
  3. Add all other ingredients to a bowl and mix until well combined.
  4. Spoon teaspoon size balls onto your trays and flatten out a bit. Bake in oven for approx. 12-15 minutes, until golden.
  5. Allow to cool on tray for a few minutes then place on a wire rack to cool completely. Store in an airtight container for up to a week or freeze for a few months.

Nutrition

  • 36