Hill Coconut Creams Biscuits 150 g (Pack of 36)

£9.9
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Hill Coconut Creams Biscuits 150 g (Pack of 36)

Hill Coconut Creams Biscuits 150 g (Pack of 36)

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

Don’t over-work the dough. Keep some larger chunks of butter intact when cutting the butter into the flour. Knead the dough for 14 turns only. Any longer will work the dough too much and gluten strands will start to form, which will develop a tougher crumb structure in the final biscuits. Oven temperatures - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

So simple! What can be easier than softening butter and mixing with the other ingredients? This is a basic recipe. Pour the coconut cream mixture into the flour and butter mixture then mix it together with a fork until a shaggy dough forms. These coconut biscuits are perfect with a cup of tea. I am sure I said that about the pandan cake the other day too? Must be something about the time of day I am writing. Buttergives a deliciously rich flavour. However, Baker’s biscuits are made with baking margarine of sorts. I prefer baking with butter, but in this case, margarine will is a perfectly fine substitute.

Printable Recipe

When it comes to cakes, I love a simple vanilla cake with none of the jazz and over powering flavours. I also love vanilla cakes because they are so versatile. You can fill them with jam or cream or top them with fruits or soak them with syrup, the options are endless. I have these cake-craving days and its usually the plain ol’ vanilla cake that makes its way through on such days. Then there are the days I’m craving cake, but I’m also in the mood for some elaborate baking. And its on one such day that I decided to go all out and bake a coconut cream cake.

Place the cut biscuits onto a an ungreased baking sheet (or line it with parchment paper for easy clean up) so that the edges just touch each other. Then brush the tops of the biscuits with non-dairy milk such as soy milk or almond milk or more coconut cream. Flour:Unbleached all-purpose flouris best to use when making biscuits. It contains less protein than bread flour, which means it will produce less gluten and in turn result in a lighter and more tender crumb structure. To make these healthier you can replace half of the all-purpose flourwith whitewhole wheat flouror whole wheat pastry flour, which are made from whole grain soft wheat berries. To make gluten free dairy-free biscuits simply replace the flour with a gluten-free baking flour alternative such as bob’s red mill Gluten Free 1-to-1 Baking Flour. You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.Desiccated Coconut: dried finely shredded coconut, can be substituted with dried shredded or flaked coconut, but the biscuit texture will be different. Roll small teaspoonfuls of the mixture into balls and place onto baking trays. Press down lightly with a fork to flatten slightly. Yes, Nana Ling’s original recipe says bake in a hot oven but I found a hot oven burnt the biscuits. Moderate is perfect.) However this recipe is based on coconut and it is important to choose the correct variety. It must be unsweetened, desiccated coconut. That is to say, it's the finely grated one with no added sugar. Variations



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