Vegan Coconut Biscuits

The coconut biscuits I’m sharing today are simple, crisp with just the right amount of coconut. These beauties are perfect for tea-time snack as a dessert or whenever you have the munchies.

Preparation: 35-40 minutes              Baking Time:  19 minutes

Ingredients

• 100g vegan margarine or butter
• 80ml castor sugar
• 1 tsp (5ml) vanilla extract
• 1 cup (250ml) desiccated coconut
• 1 cup (250ml) cake wheat flour
• ½ tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 1 tbsp (15ml)  soy or almond milk

This is how 🙂

1. Sift the flour, baking powder, baking soda and salt and keep aside.
2. In a large mixing bowl, cream the butter, castor sugar and vanilla extract (use a whisk or electric mixer.  When the mixture is nice and fluffy add the coconut – gently mix it in.
3. Stir in the sifted flour – mix with a spoon until nice and crumbly.
4. Add the tablespoon of soy milk.  Form a nice dough.
5. Divide biscuit dough into 2 parts – roll into a cylinder and wrap cling wrap.
6. Refrigerate biscuit dough for 30 minutes. 
7. Pre-Heat oven 180 C
8. When the dough is nice and firm – use a sharp nice and thinly slice into ½ cm disks.
9. Place disks on a greased baking sheet and bake for 19 minutes.  Oven temperatures may vary, please adjust accordingly. 
10. When biscuits are baked.  Remove from the oven and allow to cool thoroughly before serving. 
11. Variations:  you made add chopped nuts or chocolate chips as well.