Hello, hello, hello!
It’s been a busy, but productive week. Things have been wonderfully busy at work, and I’ve been getting out a bit more with friends and doing a bit more exercise.
I was originally going to make something savoury for this FF, however, when we last had one of mum’s friends over she specifically requested some sort of sweet treat for afternoon tea. Never one to back down from a chance to bake for a friend, I flipped through a copy of the taste.com.au magazine for this month, and found a recipe for coconut and lemon sandwich cookies.
I did make the filling and we tested it out with the cookies, however, we found it wasn’t all that necessary. The cookies were quite delicious on their own, and if anything the filling was a bit messy and didn’t particularly add much in terms of flavour. Not to mention the cookies went further when not used as sandwiches! But I’ll add the filling recipe below in-case any readers would like to try it.
Funnily enough these cookies also remind me a good deal of Anzac biscuits. They have the same sort of texture. I also think it wouldn’t be hard to change out the lemon for another citrus flavour and change it up a bit that way. Yum!
Coconut and Lemon Sandwich Cookies
Makes: 19-20, or up to 20 sandwiches, Prep: 25 mins, Cook: 15 mins
- 105g (1 1/4 cups) desiccated coconut
- 100g (1 cup) almond meal
- 50g (1/4 cup) coconut sugar
- 2 tsp grated lemon rind
- 1/2 tsp baking powder, gluten-free
- 1 pinch sea salt
- 60ml (1/4 cup) honey
- 60g (1/4 cup) solidified coconut oil
- 2 tbsp almond butter
- 2 tsp lemon juice
- 1 egg, lightly whisked
- 270ml can coconut milk, refrigerated overnight (do not shake!)
- 1 tbsp coconut sugar
- 2 tsp grated lemon rind
- 1/4 tsp vanilla bean paste
- 1/2 tsp lemon juice
- Preheat oven to 180C and line two trays with baking paper.
- Combine coconut, almond meal, sugar, rind, salt and baking paper in a bowl and set aside.
- Combine the honey, coconut oil, almond butter and lemon juice in a bowl and microwave in bursts until the coconut oil has melted, stirring as you go.
- Add the honey mix to the dry ingredients along with the egg and mix until a sticky dough forms.
- Using damp hands, roll tablespoons of the mixture into balls and then place onto the trays, allowing room for spreading. Flatten them gently.
- Bake the biscuits for up to 15 mins, swapping the trays around halfway through, or until golden brown.
- Set aside to cool.
- If using the filling:
- Either grind or blend the sugar and rind together until finely crushed. Set aside for a moment.
- Carefully remove the solidified part of the coconut milk and place it into a bowl, feel free to reserve the liquid for another use. Then add the sugar and rind to the coconut, and whisk until thick and fluffy.
- Gently whisk in the lemon juice and vanilla.
- Serve the biscuits either on their own, or with the filling spread between them.