Some of you might remember my previous cocoa and coconut biscuit recipe. The biscuits were relatively thin and not very sweet, which was fine by me because I don’t have much of a sweet tooth. However, today I had one of those rare cravings when I need something sweet to bite. So I remembered the biscuits and decided to play with the ingredients’ proportions.
I had all the ingredients apart from the Pure Soya spread, which has never let me down. I convinced my boyfriend to go down to the shop to get the spread, so the only obstacle was overcome 😄.
Makes 15 biscuits, approximately 6cm in diameter
• 120 gr flour
• 60 gr Pure Soya spread
• 35 gr light brown sugar
• 2 tbs cocoa
• 2-3 tbs dessicated coconut
• 1 tbs baking powder
• 1 pinch of salt
Preheat oven to 200°C
Add all the ingredients to a mixing bowl; sifting the flour makes the mixing easier. Mix everything well with your hands until it forms a dough; if the dough is crumbly, add 1 or 2 tbs water.
Add some flour to your work surface and place the dough on it. With a rolling pin, flatten it until it’s approximately 7 mm thick. With the cookie cutters, cut as many biscuits as possible. Place on a baking tray and then in the oven for 10-15 mins depending on how cakey or crunchy you’d like them to be. They will grow while cooking, so it’s good to leave some space between them.