Coconut Biscuit | Kobbri Biscuit | Biscuit Recipes

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

 

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Crisp and loaded with coconut flavour, bakery style homemade coconut biscuit

Author: Vindhya Desai

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

3.5.3226

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!