Crunchy Coconut Biscuits
A quick biscuit made from the left over buttercream icing of the cakes. They are made of coconut flavor and are crunchy and light.
Crunchy Coconut Biscuits
A quick biscuit made from the left over buttercream icing of the cakes. They are made of coconut flavor and are crunchy and light.
Cooking Instructions
- 1
In a bowl, take butter cream icing, whole wheat flour and all purpose flour. (here you can make biscuit with entire whole wheat flour or all purpose flour). I have used them in 50:50 ratio.
- 2
Add the dessicated coconut and cardamon powder to it.
- 3
Mix them well with a spoon. It will form crumbs.
- 4
Gradually (tbsp by tbsp) add cold milk to it and knead the dough gently with your hands. I required around 4 tbsp of milk. The quantity of milk will vary as per the type of flour. After kneading the dough, cover it or cling wrap it and let it rest for 20 minutes in fridge.
- 5
Now make four parts from it. Take one part and flatten it on rolling board.
- 6
Roll the dough into 4 mm thick circle. Cut the circle into desired shapes. (I have cut them into diamond and squares. But have shown you the pictures of squared shape biscuits.)
- 7
Bake them in the preheated oven at 180 C for 15-17 minutes. Remove them from oven and cool them. Similarly make the biscuits with other remaining parts.
- 8
Serve them or store them in an airtight container.
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