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Coconut and walnut biscuits recipe

Coconut and walnut biscuits recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Coconut biscuits and cookies

Easy, quick and tasty biscuits for an any time treat. Enjoy with a glass of milk and hazelnut spread.

5 people made this

IngredientsMakes: 25 biscuits

  • 2 eggs
  • 165g soft brown sugar
  • 1/2 teaspoon vanilla extract
  • 120ml coconut oil, melted
  • 190g plain flour
  • 85g rolled oats
  • 35g desiccated coconut
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 50g walnuts, chopped

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat the oven to 190 C / Gas 5. Lightly grease a baking tray.
  2. In a bowl, beat the eggs with the sugar, vanilla extract and coconut oil.
  3. In a separate bowl, combine the flour, oats, desiccated coconut, bicarbonate of soda, cinnamon, salt and walnuts.
  4. Stir into the egg mixture until combined and shape into small biscuits on the prepared baking tray.
  5. Bake for 15 minutes until golden brown.


You can substitute plain flour for wholemeal flour.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Great recipe the biscuits are quick and easy to make and taste delicious-12 May 2016

Recipe Summary

  • 1 cup all-purpose flour
  • ¼ cup packed brown sugar
  • ½ cup butter, softened
  • ½ cup brown sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup corn syrup
  • ½ cup chopped walnuts
  • ½ cup shredded unsweetened coconut
  • ½ teaspoon vanilla

Combine flour, brown sugar and butter in a bowl with a pastry blender or by cutting butter into dry ingredients with two knives until the largest lumps are the size of peas. Pat mixture into the bottom of a 9-inch (2 L) square baking dish. Bake in a preheated 400 degrees F (200 degrees C) oven for 10 minutes. Remove from oven. Lower oven temperature to 350 degrees F (180 degrees C). While baking prepare topping.

Topping: Stir together brown sugar, flour, baking powder and salt. Add eggs, one at a time, stirring until blended. Add corn syrup, walnuts, coconut and vanilla. Pour mixture over Base. Bake until set and golden brown, 20 to 25 minutes.

Recipe Summary

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 ¼ cups flaked coconut
  • ½ cup raisins
  • ¼ cup finely chopped pecans (Optional)

In a medium bowl, cream together the butter, white sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut raisins and pecans (if desired). Chill for at least 4 hours or overnight.

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Roll tablespoonfuls of dough into balls or logs and place them 2 inches apart onto the prepared cookie sheets.

Bake for 25 to 30 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to cool on wire racks.

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Recipe Summary

  • 1 cup unsweetened shredded coconut
  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup granulated sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Sanding sugar, for sprinkling

Preheat oven to 350 degrees. Toast coconut on a rimmed baking sheet in oven, stirring often, until golden brown, about 10 minutes. Let cool completely.

Stir together flour, granulated sugar, coconut, nutmeg, baking soda, and salt in a medium bowl. Stir in water, 1 tablespoon at a time, until mixture forms a stiff dough (about 5 tablespoons water total). Form the dough into a rectangle. Wrap dough in plastic, and refrigerate until firm, about 15 minutes.

Preheat oven to 375 degrees. Roll out dough to 1/8 inch thick on a lightly floured piece of parchment paper. Transfer dough on parchment to a baking sheet. Refrigerate until firm, about 15 minutes.

Cut dough into 40 small rectangles (about 1 1/4-by-2 1/2 inches each) using a sharp knife. Transfer biscuits to parchment-lined baking sheets using a thin spatula. Lightly brush tops with water. Sprinkle with sanding sugar. Bake until biscuits just turn golden brown, about 11 minutes. Let cool on sheets on wire racks.

Mmm, the smell of cinnamon, especially in the winter. Cinnamon is one of the commonly used spices. It goes perfectly in apple strudel, as well as in many other desserts. I don&apost have to highlight that my grandmother makes really good apple strudel. Back in Bosnia, she learned to make perfectly thin, unleavened, flaky dough for all kinds of different pastries.

Most of the time we have walnuts and cinnamon at our house. So I have recently remembered those &aposplain&apos biscuits that I love so much. Plain biscuits without a fuss, without various creams, fillings, or decorations. And heavenly delicious. And wow, my mother-in-law makes them too! And I&aposve "veganized" them.

Mum’s Coconut Biscuits

Margaret Beer
My mother used to make these biscuits for the church fair each year when I was a child, and they bring back a lot of memories. She lost the recipe but I think this is just about it. At least my 3 brothers assure me it is. Anyway, it has once more become the favourite with the next generation as it was with mine, and I hope you will get a lot of pleasure with it too.

*Note from Helen: due to concerns regarding the lack of flour the recipe has been retested and we were happy with the 2 tablespoons of flour that the original recipe used. However, due to there being a few concerns we have increased it slightly without an adverse effect.
These are a popular biscuit in our house and the kids were more than happy with the recipe testing.

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  • 1/2 cup softened butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups of semi sweet chocolate chunks
  • 1 1/2 cups of flaked coconut
  • 1 cup walnut pieces

Preheat the oven to 375 degrees. Line a cookie sheets with a silpat mat or cooking spray.

Using a beater, mix the butter, white sugar, brown sugar, vanilla, and eggs until creamy and smooth.

In another bowl, mix the flour, baking soda, and salt together thoroughly. Slowly add the flour mixture to the egg mixture until well blended. Add the chocolate chips, coconut and walnuts then mix. Drop by rounded spoonfuls onto the cookie sheet.

Bake for 8-10 minuets or until golden brown. Allow to cool before moving them to a wire rack. Enjoy.

Recipe: Blue Cheese And Walnut With Sea Coconut Pastry Delicious

Blue Cheese And Walnut With Sea Coconut Pastry – Endive with Pear and Blue CheeseVanilla And Bean. Endive Leaves Filled with Bleu Cheese, Toasted Walnuts, Anjou Pear, and BaconGastronomer's Guide. Dijon mustard, fine sea salt, maple syrup, olive oil. pastry ». Unless otherwise noted in your recipe, cut the food into uniform slices or pieces so that they cook evenly.

I still really enjoyed it without the two slices of freshly cooked, crumbled bacon. Combine cranberries, walnuts, spinach, and bacon in a bowl. Blue Cheese Stuffed, Walnut Crusted Chicken Breasts. Tasty Blue Cheese And Walnut With Sea Coconut Pastry formula and process is really a culmination of the little ideas I`ve discovered in the last 2 years. Blue Cheese And Walnut With Sea Coconut Pastry is surely a weekend preparing task, which is to say you will need a handful of hours to perform it, but once you have got the process down you can cook multiple batch at a time for household picnics or perhaps to possess cold areas to consume from the ice box on a whim.

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How to make Blue Cheese And Walnut With Sea Coconut Pastry?

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You can cook Blue Cheese And Walnut With Sea Coconut Pastry using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Blue Cheese And Walnut With Sea Coconut Pastry:

  1. You need 1 of 10吆 Pastry.
  2. You need of Some butter for brushing.
  3. It’s of Some honey.
  4. Prepare of Filling.
  5. You need 2 tbsp of blue cheese.
  6. It’s 1 cup of Walnut.
  7. It’s 10 pieces of Sea Coconut.
  8. You need 2 tbsp of brown sugar.

To make the cheese stuffing, simply throw all the ingredients in a bowl and mix delicately with a spoon until well combined. Make sure that your walnuts are chopped very finely here, as if you keep the pieces too big they might get stuck later. Rub in the butter with your fingertips until the mixture looks like flaky breadcrumbs. Add the walnuts and blue cheese.

Blue Cheese And Walnut With Sea Coconut Pastry step by step:

  1. Break the blue cheese into crumbs then layer walnut and sea coconut.
  2. Fold inward the side of the pastry into a round shape.
  3. Sprinkle brown sugar on TOP and brush some butter around the pastry and bake it 200 c for about 20 minutes.
  4. Let it cool on the rack. Additionally sprinkle some brown sugar and some light honey then slice it up and enjoy TEA TIME with ☕️.

Cook pasta in a large pot of boiling water until al dente. Meanwhile, heat oil in heavy skillet. Add garlic, and saute for a few minutes. Follow our simple pastry recipe to make Quick Red Onion, Walnut & Blue Cheese Tarts that are full of flavour! Visit Jus-Rol to browse our pastry products.

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What formula should I use for Blue Cheese And Walnut With Sea Coconut Pastry?

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What must and must not be done when cooking Blue Cheese And Walnut With Sea Coconut Pastry

  • Make sure every thing is freezing in a sealable pot or bag.
  • Meat particularly must be precisely wrapped.
  • Make bread right from fridge, anti-waste strategy urges.
  • Be aware that such a thing that has a top water content, like lettuce, will not be the same following being icy and then defrosted.
  • Make an effort to freeze every thing when at their freshest. Defrost beef extensively before cooking, but other things such as for example bread for toasting may be baked right from the freezer.
  • Never refreeze raw meat that has been frozen and then thawed – you can, but, freeze prepared beef that was freezing when raw.
  • Make sure the fridge is not loaded therefore whole that air can not circulate.

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Start with new, healthy ingredients. Baking sweet goodies such as for instance brownies, cakes, and biscuits won’t support your health or your waistline. Similarly, introducing an excessive amount of sugar or sodium may change a wholesome home-cooked dinner into an harmful one. To ensure your diet are great for you as well as bei
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Give yourself some leeway. It’s okay to burn the rice or over-cook the veggies. Following a several attempts it can get simpler, faster, and nicer!

Recipe Summary

  • 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, (spooned and leveled)

Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla process just until smooth. Add flour pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).

Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.

Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes transfer to a wire rack to cool completely.