Tea Biscuits

Adapted from KAF.

Ingredients:

1/4 cup coconut flour
1/4 cup all purpose flour
1/4 cup sugar
1/4 cup (4 tablespoons) soft unsalted butter
1/4 teaspoon salt
1 large egg
1/8 teaspoon coconut flavor OR lemon flavor OR orange flavor
OR 1 tsp vanilla extract
OR 1 tsp cinnamon

Directions:

  1. Preheat the oven to 400°F.
  2. Lightly grease a baking sheet, or line it with parchment.
  3. Mix all the ingredients, by hand or mixer, until a well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer.
  4. Drop the cookie dough by teaspoonfuls onto the prepared baking sheet (a teaspoon cookie scoop works well here), leaving 1″ between them; these cookies won’t spread much when they bake.
  5. Use a fork to flatten each cookie to about 1/4″ thick, making a cross-hatch design.
  6. Bake the cookies for 15 minutes, until just browned on the bottom. The tops will not brown. Allow the cookies to cool completely on the baking sheet.
  7. Yield: 22 cookies.
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Snickerdoodles with Coconut Flour

P1190029

NOTE: I bought a bag of coconut flour, and I need to use it up before it expires. So…

Makes 18 cookies (two sheets)

INGREDIENTS:

1 c all purpose flour
1/3 c coconut flour
1/3 c milk or water (I used water)
1 tsp baking powder
1/4 tsp salt
1 stick butter
3/4 c sugar
1 egg

 

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Mix dry ingredients together.
  3. Cream butter and sugar in kitchenaid. Add eggs. Add dry ingredients. Roll into 2 in balls.
  4. Mix topping ingredients together in separate bowl.
  5. Roll cookie dough balls in topping mixture. Place on silpat lined cookie sheets.
  6. Bake 14 min.
  7. Enjoy!

NOTE: The dough tastes AMAZING!! Just like kopra pak (the Indian coconut dessert). The cookies came out pretty well. I think I like the plain Snickerdoodles better, but these were really good too.

NOTE2: The coconut flour is so small, but it screws up so much. Regular Snickerdoodles melt in your mouth. These are a horrible hard chewy texture. Even with the extra fluid, they are so dry. Yuck and yuck and yuck. I also did not use King Arthur Flour in this recipe. Makes a BIG difference to how the baking turns out. If anyone in your family has a cold, cooking with coconut flour will almost kill them, because the cookies stick in your throat in a most unpleasant way. This is the end of my cooking with coconut flour expedition. And my cooking without King Arthur Flour expedition. I learned the hard way and with great expense so you don’t have to. Vaya con dios.

Coconut Flour Anzacs

Adapted from Martha Stewart

YIELD: 2.5 dozen cookies

INGREDIENTS:

1 c all purpose flour
2 c coconut flour
1 c oats
3/4 c desiccated coconut
1/4 tsp salt
1 1/2 c sugar
1 1/2 sticks butter
1 tsp ginger powder
1/4 tsp allspice
1/4 tsp cinnamon
2 tbsps golden syrup or palm syrup
3/4 tsp baking soda
2 c 6 tbsp boiling water

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Mix dry ingredients except baking soda.
  3. In saucepan over medium heat, melt butter and syrup. Dissolve baking soda in boiling water, and add to syrup mixture. It’s supposed to bubble up, but it didn’t for me.
  4. Add butter mixture to flour mixture.
  5. Make 1.5 in balls, place on cookie sheet 2 in apart, smoosh down evenly into pancake like discs.
  6. Bake 18 min.

These cookies should last a pretty long time without spoiling; they used to be given to soldiers in Australia and New Zealand. Martha Stewart says they last like a week. If they get hard, just dip them in tea and enjoy.

Baking with Coconut Flour

Tips:

1) Use 1:1 ratio of coconut flour to liquid. Coconut flour is very absorbent.

2) Do NOT replace ALL the flour in a recipe with coconut flour – replace only one fourth the amount of flour in a recipe with an equal amount of coconut flour. Eg: If a recipe calls for 1 c all purpose flour, you can instead use: 3/4 c all purpose flour + 1/4 c coconut flour + 1/4 c ADDITIONAL LIQUID.

Verdict:

This stuff is EXPENSIVE. Because of that, there are NO good recipes available for it. Except for dieters and people too ill to eat flour (people with celiac’s disease and allergies). Because they’re the best source for dessert recipes.