This week, Roy was craving something sweet with a bit of a kick. He enjoys biscuits and slices, but he wanted something a bit different this week, something which would tingle the tastebuds, but not take up too much of his time in the making. He came across a recipe for coconut and coffee biscuits with a whopping tablespoon of instant coffee in them and thought they sounded just the thing. The results were great, with a good coffee kick and delicious coconut coating. So this week, Roy Creates Coffee and Coconut Cookies.
You Will Need:
- 125 grams of butter or margarine
- 90 grams of brown sugar
- 2 level tablespoons of honey
- ¼ of a teaspoon of vanilla essence
- 175 grams of plain flour
- 1 level tablespoon of instant coffee
- Desiccated coconut to roll the biscuits in
Method:
- Preheat the oven to 180 degrees celcius and line biscuit trays with baking paper
- Prepare your coffee. If you are using powder, you will be able to skip this step, but otherwise put the granules into a bowl and use the back of a spoon to crush them until they are a fine powder
- Beat together the butter, brown sugar, honey, vanilla, flour and coffee powder
- Make small balls of the dough (about 1 teaspoon per biscuit). The dough is very soft and sticky at first, so either roll it between two spoons or wait for 10 minutes until the dough becomes less sticky
- Drop the balls into a bowl of coconut and roll until well covered.
- Put the biscuits onto the prepared trays and squash flat gently with your hand
- Bake for 10 to 15 minutes or until the coconut is nicely golden and the biscuits smell delicious and look cooked
- Allow to cool on a cooling rack and then transfer to an airtight container to store
- Enjoy!