Our house doesn’t get to eat homemade biscuits very often. Why? Well, for some reason, no matter how hard I try, I cannot master the art of a biscuit. It usually goes a little something like…
*makes a fantastic biscuit dough
*rolls out, pushes down with fork
*puts in oven and watches biscuits spread into one giant burnt pile of mess
EVERY SINGLE TIME. NO MATTER WHAT I DO. I’ve watched my partner and his friend eat said giant biscuit – which was stuck to baking paper, which they also ate. So needless to say, when someone asks me what my favourite biscuit recipe is, I generally say umm.. how about cake?
But this time around it’s different, and I think I know why. I changed something in my recipe. I removed butter, and I added none other than the awesome Tanna Farms Coconut Oil. Made in Vanuatu, it’s all natural, cold pressed and absolutely delicious.
Here’s what you’ll need
Half a cup of Chocolate Buttons
3 tsp of Tanna Farms Coconut Oil (or your coconut oil of choice)
1 cup of GF Flour
1 cup of Desiccated Coconut
5 tablespoons of Milk
2 tablespoons of Maple Syrup
1/2 cup of Brown Sugar
1 tsp Baking Powder
Preheat oven to 180 deg.
Add all of your dry ingredients to a bowl and combine. In another small dish, mix your oil, milk and maple syrup. Mix this into your dry ingredients and combine with your hands (or a fork, but hands will do the job better) lastly, add your Chocolate Buttons!
Roll into small balls, place on a baking tray and press down with a fork. Bake at 180 deg for approx 15 minutes or until golden brown on the top.
I had a great Sunday afternoon, curled up with a book, a cup of coffee and a big plate of homemade Coconut and Chocolate Chip cookies.. what did you do over the weekend?