Wheat Coconut Biscuits (Nice biscuits style)

Tell me who all remember the Britannia Nice Time biscuits from your childhood days? I used to love that as a child and even the coconut crunchies 🙂 Have fond memories of those while growing up. As you all might be aware, trying out various cookies is one of my favourite pastime. So here is a very healthy biscuit with just a few ingredients readily available in your kitchen.

These are absolutely crunchy and very crispy with a mild coconut flavour. I have made this with organic wheat flour. You may choose to use all purpose flour or a combination of both. These biscuits aren’t very sweet. You may increase the amount of sugar by a tablespoon or so. The sprinkling of granulated sugar is completely optional. You may skip it if you wish to. Make sure to use a fresh batch of dessicated coconut as they tend to get rancid very soon.

As always I have used a 240 ml cup. Ensure that the butter you use is chilled and quickly rub it in the flour till you get a bread crumb like texture. If you find the dough mixture to be dry, please add a teaspoon or two of milk. The dough would be slightly stiff and tight unlike some other cookie doughs . Please keep an eye on the baking time as each oven behaves differently and these can burn pretty fast being rolled thinly. So, let’s dive into the recipe straight away.

Ingredients:

• Wheat flour 180 gm
• Salt a pinch
• Dessicated coconut 30 gm
• Cane sugar 50-60 gm
• Butter 1/4 cup (56 gm)
• Baking soda 1/4 tsp
• Milk 50 ml
• Granulated white sugar (sprinkling)

Method:

• Mix the wheat flour, salt and dessicated coconut in a bowl.
• Add chilled butter (cut into small cubes) to this and rub it into the dry mixture. You may use your food processor to do the same. Or blitz it in your mixer for a few seconds. The end product should resemble sand.
• Take the milk in a saucepan and add the baking soda and sugar to it. Hear it on a low flame till it becomes frothy and the sugar dissolves. Switch off the flame and allow it to cool.
• Add this liquid mixture into the dry ingredients and bring together everything to form a dough.
• Cover and refrigerate for at least an hour or so.
• Take the dough out of the refrigerator and roll it between two layers of parchment paper or silicon sheets.
• Preheat the oven at 170-180 degree Celsius for around ten minutes.
• Line a baking tray with parchment parchment paper or silicon mat.
• Cut the rolled dough in the desired shape and size. I have cut it using a  zigzag edged knife.
• Place it neatly on the lined tray. Poke holes using a toothpick or fork.
• Sprinkle some granulated white sugar on the top of these biscuits or you may choose to ignore this step.
• Place the tray into the preheated oven and for 10-12 minutes or till the edges turn golden.
• Remove the tray from the oven and allow the cookies to rest in the oven for 5-6 minutes.
• Transfer onto a cooling rack and cool completely.
• Store in airtight containers and enjoy with a cup of tea 🙂