Crispy caramelized coconut biscuits
Ok so this is a Martha Stewart recipe, can't go wrong with Martha, right? Crispy caramelized toasted coconut biscuits that go incredibly well with afternoon tea. Yes, I plead guilty, I'm having an afternoon snack every single day.
Crispy caramelized coconut biscuits (makes 9) :
- 50g (1/2 cup) shredded coconut
- 100g (1/2 cup) white sugar
- 70g (1/2 cup) flour
- 1/4 tsp ground nutmeg
- 1/8 tsp baking soda
- 3 tbsp water
- 1 pinch of salt
- Brown sugar
Preheat the oven at 180°C/350°F.
Put the coconut on a parchment paper covered baking tray, spread it evenly. Bake for 10 minutes, stirring regularly, until the coconut is golden and toasted. Set aside to cool.
In a bowl, mix the flour, sugar, nutmeg, baking soda, salt and coconut. Add water, 1 tbsp at a time and mix with your hands, the dough must hold together.
Shape it into a rectangle and wrap it in cling film. Refrigerate for 15 minutes to harden.
Preheat the oven at 200°C/375°C.
Roll out the dough on a lightly floured surface until its 3 to 5mm thin (1/8 inch). With a cookie cutter, cut circles and transfer them on a parchment paper covered baking tray.
Brush them with water and sprinkle the top with brown sugar.
Bake for 8 to 10 minutes, they must be golden and caramelized.
They're best eaten the same day.