Coconut and Almond Biscuits

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This one is a love letter to my mum, who always makes these for me whenever she visits Cape Town.

These coconut and almond biscuits are toasty and crunchy, thanks to the oil in the dough. For extra Diwali flair, I’ve added a feathered chocolate design.

The recipe makes about 20 biscuits, roughly 5cm each.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

FOR THE BISCUITS

60g butter at room temp
60ml oil
30g icing sugar
30g caster sugar
20g desiccated coconut
90g roasted almonds, roughly chopped
150g cake flour
1/2 teaspoon vanilla essence

FOR THE DECORATION

150g chocolate for dipping
1/4 – 1/2 teaspoon coconut oil
80g chocolate for feathering piping

METHOD

Begin by creaming the butter, oil, sugar and vanilla until everything is well incorporated.
Add in the rest of the ingredients and mix to form a dough. The dough should be soft but not sticky. Add a tablespoon more flour if needed.
Place the dough to chill in the fridge for 30 minutes. Then shape and cut the biscuits into 5cm rounds, about 1.5cm thick.
Place them in the fridge to chill for 30 minutes, before baking at 180 degrees celcius for 8 – 10 minutes. Let cool completely before decorating.
To decorate, melt the chocolate and if needed, thin it out with a bit of coconut oil. Then pipe a thin line with different colours of chocolate and use the sharp end of the toothpick to drag across the lines to create a feathered look.