Dessert
Coconut Biscuits with Zucchi Grapeseed Oil
22-24 biscuits
people
20′
(cooking time)
15′
(total time)
Difficulty
Easy
Ingredients
White Spelt Flour | 140 g |
Grated Coconut | 150 g |
Maple Syrup | 90 g |
GRAPESEED OIL | 70 g |
75% Pure Dark Chocolate | 70 g |
Baking Powder | 1/2 teaspoon |
Powdered Vanilla | 1/3 teaspoon |
Himalayan Pink Salt | a pinch |
Instructions
Preheat the oven to 180°C.
Mix the spelt flour, coconut, baking powder, vanilla and salt together in a bowl. Add the oil and the maple syrup and mix to form a sticky dough. Divide the dough into 22/24 balls and squash them with the palm of your hand to form oval biscuits.
Arrange the biscuits on a baking tray lined with greaseproof paper and bake for about 12/13 minutes. Don’t worry if they seem pale and still soft; they will firm up once they are out of the oven. Remove from the oven and leave to cool completely. When the biscuits are completely cold, melt the chocolate in a bain-marie and dip the biscuits half in it or decorate them with the aid of a teaspoon. Leave the chocolate to set again before storing in a tin.
Mix the spelt flour, coconut, baking powder, vanilla and salt together in a bowl. Add the oil and the maple syrup and mix to form a sticky dough. Divide the dough into 22/24 balls and squash them with the palm of your hand to form oval biscuits.
Arrange the biscuits on a baking tray lined with greaseproof paper and bake for about 12/13 minutes. Don’t worry if they seem pale and still soft; they will firm up once they are out of the oven. Remove from the oven and leave to cool completely. When the biscuits are completely cold, melt the chocolate in a bain-marie and dip the biscuits half in it or decorate them with the aid of a teaspoon. Leave the chocolate to set again before storing in a tin.
