Last night, having scoured the cupboards for something to satisfy my sweet-tooth and come up with a packet of slightly-too-hard dried apricots, I decided to do some ramshackle baking.
By ‘ramshackle’ I mean the kind of baking where you throw anything into the bowl, with no weighing or recipes, and hope it works out for the best. Whether this is brave or lazy is anyone’s guess, I was just peckish.
After raiding my baking cupboard and covering myself, the kitchen and the dog in flour, my Dark & Stormy Coconut Melts were born. Named after their intense chocolate flavour, these are the lightest biscuits this side of the Viennese Whirl.
Ingredients:
40g Cocoa
235g Plain Flour
5 heaped tbsps desiccated coconut
1 tsp Vanilla Paste
115ml olive oil
110g soft butter
110g demarara sugar
A handful of coconut to sprinkle
-Preheat the oven to 170c.
-Put the butter, oil and sugar into a bowl and make a paste.
-Mix in all the other ingredients making sure not to leave any lumps of sugar in the mixture.
-Roll into walnut sized balls (probably around 20) and place on a lined baking tray.
-Put into the oven for ten minutes, then take them out and squash them gently with the back of a fork, so they flatten slightly. Do this quickly.
-Return to the oven for 5 more minutes. When they’re ready to take out, have a cooling rack ready. Move them on to the rack with a fish slice very carefully, sprinkle with more coconut and leave to cool. They are really delicate when hot, but once cool they will hold their shape.
These biscuits are light as a feather in texture and extremely chocolately, the best of both worlds. Similar to a Viennese Whirl, these could be sandwiched together with a coconut butter cream or a coffee ganache for an extra level of stormy decadence.
Enjoy with strong coffee…
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