Coco-pine biscuits
Slice-and-bake biscuits with nuts, chocolate, cherries and coconut-pineapple juice. Makes 140
A big batch of party biscuits: a buttery dough with mixed nuts, chocolate pieces, cherries and coconut, bound with coco-pine juice (mixed coconut and pineapple juice). The dough is shaped into rolls, chilled and sliced thin, so you can bake as many as you need. Leftover coconut milk can be frozen in ice-cube trays and used whenever required.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 24
Ingredients
Method
0/7 doneStep 1: Cream the 1 ⅛ lb butter and 14 oz sugar until light and fluffy, gradually adding the 1 cup coconut and pineapple juice while creaming.
Step 2: Add the 1 ⅔ lb plain flour, 9 oz self-raising flour, 9 oz mixed nuts, 2 tbsp semolina, 4 tbsp desiccated coconut, 5 ½ oz milk chocolate, 10 glacé cherries, 2 tbsp custard powder and 2 tsp bicarbonate of soda and bind into a soft dough.
Step 3: Divide the dough into 8 portions and roll each into a log 3.5 cm thick. Wrap in cling film.
Step 4: Refrigerate the rolls for 3–4 hours until firm.
210 minStep 5: Heat the oven to 400°F (350°F fan) and line baking trays with baking paper.
Step 6: With a sharp knife, cut the rolls into 3 mm slices and place them on the trays, a little apart.
Step 7: Bake in batches for 8–10 minutes until light brown. Cool on a wire rack and store in an air-tight tin.
30 min
Nutrition per serving
- Calories
- 495 kcal
- Protein
- 7 g
- Carbs
- 59 g
- Fat
- 26 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coco-pine biscuits take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Banana and cashew slice
A soft, moist low-calorie slice made without flour, eggs or refined sugar: ripe bananas are blended with sunflower oil, vanilla and cardamom, then cashews, desiccated coconut, oats and grated apple. Baked and cut into wedges, it is naturally sweet and good with tea or in a lunch box.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.