Hill Coconut Creams Biscuits 150 g (Pack of 36)

£9.9
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Hill Coconut Creams Biscuits 150 g (Pack of 36)

Hill Coconut Creams Biscuits 150 g (Pack of 36)

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

Budget friendly – you most likely already have all the ingredients you need for this recipe at home. Add self raising flour and coconut to your Thermomix bowl and mix for 30 seconds using kneading function. If the mixture hasn’t quite come together, mix for a further 15 seconds using the kneading function or until combined. Additionally, I could not bloom the cocoa powder as is called for in the Kei Road Recipe Book. Romany Creams have a barely-there cocoa flavour. So, I axed the boiling water. Played around with a few ratios, and added eggs to bind the whole mixture together. Brown sugar - either light or dark brown sugaris fine to use. The brown sugar gives a slightly caramelised flavour to these biscuits as well as colour. These rich buttery flakyvegan biscuitsare unbelievably just as good as regular biscuits. The secret to fluffy dairy-free biscuits is using rich and creamy coconut cream. They are ready in just 30-35 minutes and are made with 7 simple ingredients that are pantry staples. This easy recipe is made in one large mixing bowl for easy clean up and doesn’t require any special equipment like a food processor. An American Classic

Step 1 - Cream together the room temperature butter, sugar, salt and golden syrup. Then add the room temperature egg and mix through until light and fluffy. Why? Because reducing the sugar and butter in this recipe will change the recipe and your coconut biscuits will not turn out as I have intended them to. The texture and taste will both change. Insert your butterfly into your Thermomix bowl and add the butter and sugar. Mix for 30 seconds on speed 3. Scrape down the sides and mix for a further 10 seconds until pale and creamy. I used oat flour in them, which is made by finely chopping oats in a food processor (or thermomix). This took only 10 seconds in my thermomix. The original recipe suggests to use almond meal, which would also be lovely.Sift in flour, baking powder and salt. Then add desiccated unsweetened coconut. Stir well until thoroughly combined. Biscuits are the quintessential American comfort food. Hot flaky buttery layers of deliciousness slathered with butter and jam or dipped into gravy – what’s better than that? Making vegan biscuits is easy and all you need are 7 simple ingredients that are probably in your pantry already. The best part is they are ready in just 30-35 minutes. Use a 2" round cutter to cut out round biscuits. Push the cutter straight down into the dough, without twisting it. This will help to get flaky layers int he biscuits. Gently rework scraps and re-cut. You can also pat dough out into a rectangle and then cut into into squares with a shape knife. If you do this make sure to cut the outer edges for flakier layers. Using a stand mixer or hand-held beaters, cream the butter and brown sugar on high speed until pale and creamy.

Next, add the eggs and continue to mix until well combined (if the mixture looks liquidy at first, wait a couple minutes and the flour will absorb the liquid). If you don't have a large cookie scoop, you can use a ¼ dry measuring cup to mold the biscuits (just fill them up then hit the bottom of the cup and they'll pop right out). That'll change the shape of the biscuit a bit (you can visit this blog post to see what shape it'll give the biscuits).TIP: If the mixture is too soft to form balls, add a little extra coconut or place in the fridge for 15 minutes before attempting to roll again.

Butter - at room temperature. I prefer to use unsalted butteras a baking ingredient. This is not essential and if you usually buy salted butter,using that will be perfectly fine. White or caster sugaris a must in this recipe, as brown sugar will alter the flavour profile, competing with the other ingredients. Start by preheating the oven. First stir the apple cider vinegar into the coconut cream and let it sit while you prepare the dry ingredients. Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).Beat eggs lightly and add to the mixture. Mix well with a wooden spoon to form a soft, dough-like consistency. Baking Paper: to line your baking tray/cookie sheet with. You could also use a re-useable Silpat silicone baking mat if you would prefer. As you can see from the above photo the biscuits end up being thin and crunchy. Plus super delicious. They have an amazing toasted coconut flavour to them once baked. I prefer to use grams rather than cups, but if I choose to do double or treble quantities only the butter and eggs weight changes. Glad I noticed this before going straight to double quantities….. Spoon out mixture (about a tablespoon) and shape into small balls. (See tip 2 below if your mixture isn't holding together.) Place at least 5cm apart on baking trays.



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