almond, biscuits, coconut, diwali
Cookies, Biscuits & Bars
Coconut and Almond Biscuits
Toasty, crunchy coconut and almond biscuits, finished with a feathered chocolate design.
This is the final recipe in my Diwali biscuit series, and 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.
The recipe
Coconut and Almond Biscuits
adventureswithsugar.com/coconut-and-almond-biscuits/
Method
Method: coconut and almond biscuits
- Cream the butter, oil and sugar: Begin by creaming the butter, oil, sugar and vanilla until everything is well incorporated.
- Make the dough: 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.
- Chill and cut: Place the dough to chill in the fridge for 30 minutes. Then shape and cut the biscuits into 5cm rounds, about 1.5cm thick.
- Chill and bake: Place them in the fridge to chill for 30 minutes, before baking at 180˚ Celsius for 8 – 10 minutes. Let cool completely before decorating.
- Decorate: 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.
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