This is butterless biscuit recipe. It uses coconut oil instead of butter for a soft, chewy result - great for when you've run out of butter!
INGREDIENTS
60g coconut butter (melted)
1t vanilla bean paste
1 egg (use egg replacement to make this recipe vegan)
1/4C caster sugar
1/4C brown sugar
2t decaf coffee dissolved in 1T of hot water
1C cake flour
1/2t baking powder
Dark chocolate melts (optional) - I use Choceur as they are the perfect size
METHOD
Preheat the oven to 180C
In a large mixing bowl, whisk to combine the liquid coconut butter, vanilla, eggs, sugar, brown sugar and coffee
Add flour and baking powder to bowl and stir/fold until ingredients are incorporated and you have a smooth dough
Divide dough into 24 balls, place them spaced out on a silicone baking mat and slightly flatten
Optionally, press a dark chocolate melt into the middle of the dough ball
Bake cookies for 12 minutes until lightly browned. Cool before storing in an airtight container
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