About this recipe:A great take on the classic Italian, twice-baked dunking biscuit. These are flavoured with coconut and walnuts. Enjoy as a snack or more traditionally, serve with an espresso or sweet dessert wine.
CARL THE COOK
Makes: 3 1/2 dozen
200g caster sugar
110g butter, softened
1 teaspoon coconut essence
440g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
35g desiccated coconut
120g chopped walnuts
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In a medium bowl, cream together the sugar and butter. Stir in the coconut essence and eggs. Combine the flour, baking powder and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
Divide dough into 2 pieces. Roll each piece out into a log about 25cm long. Place them on an unprepared baking tray and flatten them until they are about 7.5cm wide.
Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking tray for 10 to 15 minutes.
Slice the logs crosswise into 1.25cm wide slices. Place slices cut side down onto the baking tray.
Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.
It took me some time to make it but it was totally worth it!
I used dried cranberries instead of walnuts and these went on very well with the coconut flavor too. It probably depends on the oven but i think I baked them a bit to long after cutting them up so they were drier then I wished but though delicious! - 19 Jun 2014
Made it with chocolate chips, couldn't find coconut essence, used vanilla essence instead, used cinnamon instead of salt, used same amount of coconut instead of walnuts, then covered them in soft icing topped with a sprinkle of coconut I had coloured different colours. Tasted yummy! - 20 May 2015