Coconut Biscuit | Kobbri Biscuit | Biscuit Recipes

Crisp and loaded with coconut flavour, bakery style homemade coconut biscuit
09/19/2018 9:18:32 AM vindhyadesai

Coconut Biscuit

Preparing droolworthy fresh biscuits and cookies at home is a very relaxing activity. Baking them fresh and eating a piece or two at tea time is a boon. The house will smell like a bakery and it can be a family activity. Involving kids too in the process of making biscuits and cookies teaches them teamwork and more importantly teaches them cooking . A childhood favourite is this homemade coconut biscuit.
Homemade coconut biscuit or kobbri biscuit was a common snack during childhood. Along with benne biscuit & khara biscuit, coconut biscuit used to be at home for an after school snack. The trio are very flavourful and the coconut biscuit recipe here completes my childhood biscuit collection.

You can find most ingredients at home and if you are a butter lover like me then butter also should be readily available. Crisp coconut biscuit has a distinct buttery flavour and the toasted coconut flavours come from the desiccated coconut. It adds crunch and coconuttiness (I’m sure there’s no such word).
Try more biscuit and cookie recipes from FOI. Try more bakery style recipes like honey cake, baked nippattu, dil pasand, aloo bun.

Coconut Biscuit | Kobbri Biscuit | Biscuit Recipes
 
Prep time
Cook time
Total time
 
Crisp and loaded with coconut flavour, bakery style homemade coconut biscuit
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 40 small biscuits
Ingredients
  • 1 Cup wholemeal flour/whole wheat flour/atta
  • 1 Tsp baking powder
  • ¼ Tsp baking soda
  • 125 Gm butter at room temperature
  • ½ Cup brown sugar
  • ¼ Cup desiccated coconut
  • Few drops coconut essence (optional)
  • 1 to 2 Tbsp whole milk (might require upto 3)
  • Dried cranberries or raisins to garnish
Method
  1. Take butter in a bowl
  2. Add sugar with the butter
  3. With a electric hand mixer or hand beater, cream together butter and sugar till light and fluffy
  4. Add the flour, baking powder and baking soda into the creamed butter mixture
  5. Fold the flour into the butter mixture lightly till it comes together
  6. Now add 1 Tbsp milk at a time and mix
  7. If it feels dry add little more milk and make a dough
  8. Add a few drops of coconut essence
  9. Next add desiccated coconut and fold into the dough
  10. Let the dough rest in the refrigerator for 30 mins or in the freezer for 5 mins
  11. Using a 1 Tbsp measure measure out the cookies and place on lined baking tray
  12. Place a dried cranberry or raisin in the centre of each cookie, pre-heat oven to 180 Deg C
  13. Bake at 180 Deg C for 10-12 mins or till golden and done
  14. Enjoy a cookie or two at tea-time!
Notes
You can also use store bought self raising wholemeal or plain flour, skip the baking soda and powder

Ensure to have butter at room temperature, it should not be hard

Oven temperatures can vary, mine took about 10½ mins to bake in total

If using coconut essence use the real organic stuff, do not use artificial or chemically synthesized essence

Coconut Biscuit Stepwise:
Take butter in a bowl
Add sugar with the butter
With a electric hand mixer or hand beater, cream together butter and sugar till light and fluffy
Add the flour, baking powder and baking soda into the creamed butter mixture
Fold the flour into the butter mixture lightly till it comes together
Now add 1 Tbsp milk at a time and mix 
If it feels dry add little more milk and make a dough
Add a few drops of coconut essence
Next add desiccated coconut and fold into the dough
Let the dough rest in the refrigerator for 30 mins or in the freezer for 5 mins
Using a 1 Tbsp measure measure out the cookies and place on lined baking tray
Place a dried cranberry or raisin in the centre of each cookie, pre-heat oven to 180 Deg C
Bake at 180 Deg C for 10-12 mins or till golden and done
Enjoy a cookie or two at tea-time!

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