Hill Coconut Creams Biscuits 150 g (Pack of 36)

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However, if you do want to switch things up a bit, here are some ideas for how you can adapt this recipe:

I haven’t been able to tolerate eggs recently, so I tried using Bob’s Red Mill egg replacement mix. It turned out wonderful. Because I already knew the recipe I had was not going to cut it, I needed to improve on it. The first thing I did was read up on the ingredients of the now, Baker’s Romany Cream. Why not add choc chips, or nuts. Maybe some cinnamon or sub out the coconut with muesli or crushed cornflakes? Or just make them as they are....you will love them! Instructions Pour the coconut cream mixture into the flour and butter mixture then mix it together with a fork until a shaggy dough forms.Butter: If you use unsalted butter add a small pinch of salt to the coconut biscuit mixture. You can use margarine if preferred. Hi. Yes, they should last about a week if stored in an airtight container. I'll add that info to the post when I'm updating it. Thanks! Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

So happy to hear that you liked the recipe and that your family also enjoyed your baking. I started baking at an early age too, it's fantastic to hear that you are too! These biscuits are a favourite of mine as well. Self-raising flour - use store-bought self-raising flour or make your ownby sifting 2 teaspoons of baking powder through every 1 cup of plain flour. Here you'll find from-scratch, classic recipes plus lots of delicious baking that will turn your kitchen into the heart of the home. Melt butter in a small saucepan on the stove or a covered microwaveable container in the microwave. Once melted leave to cool slightly. 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.Oven temperatures - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius. Coconut extract– The only ingredient you might not readily have on hand is coconut extract. This isn’t the most common ingredient but when I saw some at the baking store I had to get it. Step 2 - Sift in the flour, baking powder, cocoa powder and cornstarch. Add in the coconut and mix until just combined. Just basic baking ingredients are needed for this coconut biscuit recipe - butter, eggs, sugar and flour. Use room temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.