Brown butter coconut biscuits
Think of these biscuits as a fancy anzac biscuit in disguise. The brown butter and toasted coconut flakes also makes it taste suspiciously like a biscoff cookie too. Whatever they are, they taste great with your cup of tea in the afternoon.
Ingredients:
30g unsweetened desiccated coconut
50g dried coconut flakes
240g plain flour
120g dark brown sugar
30g caster sugar
80g rolled oats
1/4 tsp fine sea salt
Zest of 1/2 orange
180g unsalted butter
30g golden syrup
6 tbsp water
1 1/4 tsp bicarbonate of soda
Method:
Preheat the oven to 175c/155c fan and line a baking sheet with parchment.
Toast the desiccated and flaked coconut on separate trays in the oven for 5-10 minutes, watching closely as they can burn easily. Remove from oven and allow to cool.
In a large bowl whisk together the flour, sugars,oats, salt and zest. Add in the toasted coconuts.
In a medium saucepan, brown the butter by cooking over a medium heat, whisking constantly. Once it is brown and smells fragrant turn down the heat to low and whisk in the golden syrup and water. It will foam slightly, continue whisking to incorporate the syrup.
Remove from heat and add the bicarbonate of soda. Whisk to dissolve and pour this wet mixture over your prepared dry ingredients. Stir to form a loose cookie dough.
Portion into 50g portions and roll into balls. Place on the prepared tray and bake for 13-15 minutes until golden.
Substitutes:
Dried coconut flakes- extra desiccated coconut
Dark brown sugar- light brown sugar
Orange zest- lemon zest
Makes 16 cookies