Rachel at Coconut & Lime is celebrating her 4 year blogiversary and 700 posts! To help her celebrate I have reworked my crunchy oat sailing biscuits to feature coconut and lime, I think that I prefer these to the original!
I have to confess that I have a love hate relationship with coconut; I love coconut milk, cream and fresh coconut but really dislike desiccated coconut and all manner of coconut sweets. In these biscuits I used a powdered coconut cream that I had bought in a Chinese supermarket for use in Thai curries. It gives a subtle, but definite coconut taste without the desiccated coconut texture that kicks in after the initial zesty kick of the lime has faded.
In this recipe reworking I have followed a suggestion by Elle from Feeding my Enthusiasms and have used spelt flour. I have only just started to use spelt and so far am delighted with the taste and texture.
Coconut & Lime Oaty Biscuits (makes about 24)
4oz soft margarine
3oz sugar
4oz porridge oats
3oz spelt flour (or plain flour)
1oz coconut cream powder (any form of dried coconut should work)
1tsp baking powder
Finely grated zest of 2 limes
Pinch salt
Weigh the margarine and sugar into a saucepan and place on a low heat, stirring to until the margarine. Meanwhile place the remaining ingredients into a bowl and mix well. When the margarine is melted pour it and the sugar to the bowl and mix thoroughly. If necessary add more oats until you have a firm and not sticky dough.
Place teaspoon sized balls of the dough on a greaseproof paper covered baking tray and flatten slightly using a fork; allow room to spread – the baked biscuits will be around 2 ½” (6cm) across. Bake at GM4/350F/180C for 15mins or until golden brown. Remove from oven and allow to cool slightly and firm up before peeling from the paper and leaving to cool on a wire rack.
Hippolyra – good to note you are getting into spelt, I love to cook with it and it forms part of my vegan baking all the time. Take a look at the muffins I made on Sunday – they were soooo tasty http://portobellokitchen.blogspot.com/2008/06/lemon-and-blueberry-muffins.html I don’t use any wheat flour and they are dense but good. I’m up for trying savoury muffins next!!
Thanks Tessa,
I have made one batch of vegan spelt muffins, the recipe needs just a little work, overall I am very impressed by it.
It was a very quick off the mark comment – before I had even posted the photo!
These sound delicious and perfect for summer. Coconut and lime work so well together.
I’m like you with coconut – not keen on the dessicated stuff at all. Love the idea of these biscuits though. Bet they were delicious!
Katie – I am so glad I found the combination, that is what I love about blogging events – you try new things.
Antonia – its a very easy adaptable recipe, I am delighted to have discovered coconut cream powder, it is delicious, can be put in everything and is far easier (and cheaper) to carry back from the shop than cans of coconut milk (and better for the planet as there is far less packaging)!
Hippolyra – what a wonderfula plate of cookies. I found a very similar recipe on a box of dessicated coconut, while in Thailand. I ahve made them so many times ever since, they used cornflakes instead of oats. Absolutely adorable.