Hill Coconut Creams Biscuits 150 g (Pack of 36)

Product Information

They’re soft and chewy, fabulously moist and so easy to make you can throw together a batch of these with barely any notice at all. grams plain flour, 15 grams corn starch, 30 grams unsweetened cocoa powder, 1 teaspoon baking powder, 50 grams desiccated coconut Biscuits are best eaten hot from the oven or the same day they are made. Store biscuits in a sealed bag or container at room temperature for up to 3 days. Warm them up in the oven, toaster oven or microwave before serving.

Add the sifted self-raising flour, plain flour and the coconut. Continue to beat on low speed until combined. Soy milk– Depending on the brand of vegan butter you use, it could be that you need a little more or less soy milk so play it by ear, don’t add all of it in at once, start with 2 or 3 Tbsp and then add more until you get to a consistency where you can roll the cookie dough into balls. I used 4 Tbsp but you may need more if you use a hard vegan butter (less water content) or possibly less if you’re using a vegan buttery spread that has a higher water content than the one I used.Ashley, thank you so much for this recipe! I am sensitive to many foods, so it means a lot to have an fast, simple, straight-shooting recipe that works. Place the biscuit dough onto a sheet of cling film or plastic wrap and bring it together into a disc or rectangle, seal tightly and place in the fridge for 30 minutes to 1 hour.

Store bought biscuits have their place and they are great at a pinch but if you want to know exactly what you are eating, we all know home baked is best. Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).It reminded me of a principle one of my first bosses used to remind me of regularly, the KISS (“Keep it simple, stupid”) principle. Using a stand mixer or hand-held beaters, cream the butter and brown sugar on high speed until pale and creamy.