These biscuits contain a spectacular amount of browned butter and coconut making them a delicious mix between a chewy biscuit and buttery, lacy florentine. While the brown butter may take a little time to make and cool, it’s totally worth it as it lends the biscuits a lovely golden, nutty flavour. Note: the water is in the recipe to replace the water lost while browning the butter, and ensures the biscuits spread out evenly and are crispy.
Coconut Brown Butter Biscuits
225 grams of butter (BUTS)
2 tablespoons water
½ cup plus 2 tablespoons (125 grams) of castor sugar (SUGC1)
¾ cup of packed brown sugar (SUGB1)
1 large egg
½ teaspoon pure vanilla extract (ESSVANP500)
1 ¼ cup plus 3 tablespoons of flour (FLOSC)
1 teaspoon baking soda (BAKES1)
4 cups of coconut chips (COCOCHIPS)
Melt the butter in a medium saucepan. Once melted leave on the heat until the butter turns dark golden brown (not black!) and smells nutty, stiring occasionally. Cool in the fridge until it solidifies.
Heat oven to 170C and line two baking sheets with baking paper.
Cream toegther butter and sugars until light and creamy. Add egg and vanilla essence and mix again.
Sift baking soda and flour into this mix and mix thoroughly, then add the coconut chips.
Scoop tablespoons of the mixture onto your baking sheets and press each down a little with your fingers. Bake the cookies for 12 to 14 minutes or until they are a deep golden brown.
Cool for a couple of minutes before moving to a cooling rack.
The biscuits can be stored in an airtight container for up to a week.
Ingredients you can buy here:
Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
---|---|---|---|---|---|
BUTS | Butter salted rolling meadow / alpine **Chilled** | $0.00 | |||
SUGC1 | Sugar caster | $0.00 | |||
sugb1 | Sugar brown | $0.00 | |||
ESSVANP500 | RESTRICTED PRODUCT | $0.00 | |||
FLOSC | Flour standard champion | $0.00 | |||
bakes1 | Baking soda | $0.00 | |||
COCOCHIPS | Coconut fancy chips | $0.00 |