While making coconut biscuits, my thoughts traveled to childhood days and I remembered how as kids, we used to love the coconut cookies that were available at the general store, whose owner also had a small bakery. Cookies, about ten to twelve, packed in a transparent wrapper had no label to show the ingredients or the date of manufacture and expiry. An assurance by the shop keeper that “they are fresh” was enough. Back home we would be happy to see them in mom’s shopping bag and wait impatiently for the tea time. Though we would get them rationed, but no amount was ever sufficient to satiate our greed. We would munch slowly savoring every bite. Such were the simple pleasures of childhood!
The coconut biscuits that I made a few days ago are crisp, chewy with the ever favourite taste and flavour of coconut. I used the basic recipe of whole wheat biscuits and added desiccated coconut to it.
A snap shot of chillies growing in our garden.....
1 cup all purpose flour
½ cup powdered sugar
½ cup desiccated coconut
50 gms (1/2 stick) butter
¼ teaspoon baking powder
1 tablespoon milk
½ teaspoon vanilla essence
Sieve together all purpose flour and baking powder. Cream butter and sugar till fluffy. Add vanilla essence. Add desiccated coconut to sieved flour and baking powder and mix well. Add this to butter sugar mixture and mix with hands. Gradually add milk, mixing well. Knead a soft dough. Add more milk only if required. If the dough becomes too wet, the biscuits will lose shape while baking and will be hard. The dough should be pliable. Roll out small balls from the dough and press between palms to get biscuits of your desired size. You can also use a bottle cap or a cookie cutter. Grease a baking tray and bake in a pre heated oven at 175 degree C for 15 minutes. Cool and store in an airtight container.
My notes: I made these biscuits using less butter. They are not melt in the mouth. But definitely crisp and yummy.