Coconut Biscuit | Kobbri Biscuit | Biscuit Recipes
Author: Vindhya Desai
Recipe type: Snack
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 40 small biscuits
- 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
- 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!
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
Recipe by Food Of Interest at https://foodofinterest.com/coconut-biscuit/
3.5.3226