I haven’t really talked much on here about the problems we have been having with Chloe. I will write an update post sometime soon but right now she is dairy free so I have been trying out new recipes so that she can still have the occasional treat and also adapting older recipes that I use. Like this one for coconut biscuits. I won’t deny that when you make this recipe with butter it is delicious, melt in your mouth butteriness but when replaced with coconut oil they are still incredibly tasty and actually hold together better and are more biscuity.
Chloe LOVES them.
Here’s the recipe, let me know if you try them.
You will need:
225g Caster Sugar
150g Self Raising Flour
100g Shredded/Dessicated coconut
100g Coconut Oil
1 Beaten Egg
Makes between 30 – 40 depending on how generous you are with your mixture.
Preheat your oven to gas mark 4.
Melt your coconut oil and add to your other ingredients in a bowl and mix thoroughly. Using a teaspoon of the mix for each biscuit shape into balls and place well spread out on a baking tray lined with baking parchment. Bake for between 15 – 20 minutes until lightly golden. Remove carefully and leave to cool and harden on a wire rack.