Vegan coconut biscuits
These vegan coconut biscuits have a slight crispy crunch and an understated coconut taste. Perfect for a coffee or tea break.
Ingredients
Makes: 30 biscuits
- 200g dairy free butter
- 100g caster sugar
- 1 teaspoon vanilla extract
- 250g plain flour
- 75g desiccated coconut
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons almond milk
Method
Prep:20min ›
Cook:20min ›
Extra time:30min chilling ›
Ready in:1hr10min
- In a mixing bowl beat together the butter, sugar and vanilla extract.
- In a separate bowl mix together the dry ingredients: flour, coconut, baking powder and salt.
- Gradually add the dry ingredients to the butter mixture, beating continually until well blended. Add the first tablespoon of almond milk making sure it is entirely absorbed before you add the second one. Dough will compact together but will be quite sticky.
- Put the dough in cling film and place in the fridge for at least 30 minutes and up to overnight.
- When you are ready to start baking, pre-heat the oven to 160 C / Gas 3.
- Place the dough in the freezer for 5 to 8 minutes. Line your work surface with baking parchment.
- When the dough feels hard, put it on the baking parchment and dust with some flour. With a rolling pin, roll out the dough to about 3mm thickness. Cut out the dough to the shape(s) of your choice. Carefully remove the extra dough that does not belong to the shapes you have cut out. Gather the extra dough and put back in the fridge wrapped in cling film.
- Carefully place the baking parchment with the biscuits on a baking tray and bake for 20 to 25 minutes. Start watching closely at around 20 minutes. You do not want to overcook the biscuits or they will be too hard. They should be a light golden colour. Cool biscuits on a wire rack. Repeat with the remaining dough.
See it on my blog
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Reviews & ratings
Average global rating:
(7)
Reviews in English (7)
Used coconut oil and butter 50/50, rolled the dough into a cylinder and sliced, rather than rolling flat, they came out so well! - 28 Feb 2014
Jennifer I like that idea :-) I'm really looking forward to trying this recipe, but I'll probably make a number of different shapes as well. I'm not sure why the excess dough has to be put in the fridge for later; perhaps it gets too soft to roll and shape again by that point. I intend to use Vitalite as the margarine for my first attempt, but I'm quite keen on using coconut oil in a lot of my cooking and baking - 04 Mar 2014
My daughter and I have both just been tested and found to be egg and milk intolerant (amongst other things), so I am looking for 'treats' we can eat. These are just fantastic. They are easy (I made the dough and left it in the fridge overnight as I ran out of time to cook them), but I tweaked the recipe to give us a variety of flavours. I made the dough up to the stage of adding the almond milk, took out approx a quarter, added a half tablespoon of strong instant coffee (didn't have any essence) and then added a good sprinkle of chopped roasted hazelnuts to this portion. I added one and half tablespoons of milk to the rest of the dough and left half of this as it was, but chopped some milk free dark chocolate and stirred into the other half. The next day I 'froze' each potion of dough in a cylinder for a few minutes as required and sliced instead of rolling and cutting (as JenniferPerrey did). The biscuits are all light and crisp with a lovely light flavour. I'll be interested to see how they keep, but if its not brilliant, I may try freezing some dough and cooking a few at a time for freshness...can't see why this wouldn't work. - 14 Sep 2014