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Coconut-peanut biscuits: Galletas Maria
4
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Ingredients
- 210g plain flour
- 1 tsp baking powder
- 0.25 tsp bicarbonate of soda
- 1 tsp fine salt
- 175g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , slightly softened
- 145g soft light brown sugar
- 1 large egg
- 80g sweetened desiccated coconut
- 80g old fashioned rolled oats
- 110g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped unsalted roasted, skinless peanuts
Method
How to make Coconut-peanut biscuits: Galletas Maria
1) Position 2 racks in the middle of the oven and preheat the oven to 200C/Gas 6. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.)
2) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the flour, baking powder, bicarbonate of soda and salt together in a medium bowl.
3) Melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a layer of Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter on top; don't worry, the mixture comes together as you add the rest of the ingredients.)
4) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured biscuit dough. Set aside to cool to room temperature, about 30 mins.
5) Using a tablespoon-sized ice cream scoop (#60), scoop balls of the dough onto the prepared pans, arranging them about 6cm apart. Bake until the biscuits are golden brown with toasted edges, about 12 mins.
6) Cool the biscuits in the pans for a couple of minutes, then transfer with a spatula to racks to cool. Serve.
Busy Baker's Tips: You can store unshaped dough for up to 3 days in the refrigerator.
Store the biscuits in airtight containers for up to a week. Freeze for 1 month for longer storage.
