When you're stuck for morning or afternoon tea ideas, this gluten free cookie recipe should be top of your list. Coconut and lemon is a classic combination and doesn't disappoint in these delightful baked biscuits.
- For the coconut cream filling, place the can of coconut milk in the fridge for at least 4 hours or overnight, until firm.
- Preheat the oven to 180C/160C fan forced. Line 2 large baking trays with baking paper.
- Combine coconut, almond meal, sugar, rind, baking powder and salt in a large bowl. Make a well in the centre. Place honey, oil, almond butter and juice in a microwave-safe jug. Microwave on high, stirring halfway, for 1 minute or until melted. Add the honey mixture and egg to the well. Stir until a sticky dough forms.
- Use damp hands to roll tablespoonfuls of mixture into balls. Place on prepared trays, allowing room for spreading. Flatten slightly. Bake, swapping trays halfway through cooking, for 14-15 minutes or until golden brown. Set aside on trays to cool.
- For the filling, place sugar and rind in a mortar. Use a pestle to pound until finely crushed. Carefully open the chilled coconut milk. Spoon solidified coconut from surface into a glass bowl (keep liquid for another use). Add the sugar mixture and vanilla to the bowl and whisk until thick. Gently whisk in lemon juice.
- Sandwich biscuits with filling. Keep in an airtight container in fridge.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set