Hill Coconut Creams Biscuits 150 g (Pack of 36)

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I have to admit my expectations weren’t high when I first found this recipe in Nana Ling’s handwritten cookbook.

Meanwhile, rub the flour and coconut oil together in a large mixing bowl until the coconut oil is well distributed and the mixture looks like fresh breadcrumbs. So the coconut flavor and texture is there, even if the flavor isn’t as strong without coconut extract. I do love the flavor of coconut sugar, but the color is dark so it would affect the color of these cookies. It had the coconuty flavour coming through, but not in an overpowering sort of way, which was perfect for me.Dessicated coconut– is the best coconut to use in these cookies because it’s finely shredded but still provides all that coconut flavor and texture. We use it in a lot of curries and stir fries and most of us have a pack of frozen coconut stashed away in our freezer.

Transfer to a piping bag and pipe a thin line all around the outside edge of a biscuit, then dip the icing into the desiccated coconut. Just like traditional biscuits, vegan biscuits are best eaten the day they are made and are best when they are just baked and still warm. Serve them in place of bread rolls with a Sunday dinner such as this Sumac and Herb Roasted Chicken with Vegetables. Well known and loved- Monte Carlos are Arnott's most iconic cream biscuit, and have been around for almost 100 years!

Absolutely the best biscuit recipe yet, I’ve been making bickies for thirty years and this is now our goto.