“Mama these are the best biscuits in the whole world!”
Big contented sigh from me. I smile at Monkey Boy.
“Thanks little fella… you my dear, may have another”.
I’m easily satisfied with minimal effort on the kitchen front and happy taste sensations going on when you bite into a biscuit. Monkey Boy is easily happy when something just tastes good. No more words necessary.
Except when you forget the sugar, and you’ve just made a double batch of The Monkeys new favourite biscuits. Little Monkey took a bite and confidently handed the biscuit back. Monkey Boy said they tasted a bit old, and not really like last time. A visiting foodie friend wrinkled her nose up and handed the remaining biscuit to a quietly pouting baker. Baking ego quietly deflating.
What to do with rather a lot of sugarless coconut biscuits?
Yes, I could have eaten them, it didn’t bother me there was no sugar in them. But probably not the wisest idea, having 50 biscuits just for me.
What do? How to sugar them up?…Spoon jam in between them? Dunk them in chocolate? What about covering them in lime icing?
Hmmm, lime icing eh?…that should do the trick.
Much better. Eaten once again with gusto.
“Mama, these are the best biscuits in the world!”
Baking ego restored.
Chewy Coconut Biscuits
125g softened butter
1 tsp vanilla
1 cup desiccated coconut
1 cup plain flour
1/2 cup raw sugar
1/4 cup milk
Mix together and spoon into some cling wrap. Roll in to a log shape roll. Pop in to the fridge for a while, until the mixture firms up and roll again to get a smoother log shape. Cut into biscuit rounds with a serrated knife. Bake at 180 for about 15-20 minutes. Longer of you like them crunchy.