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Biscuit & Slice recipes >
Super Crunchy Chocolate Coconut Biscuits Super Crunchy Chocolate Coconut Biscuits
Average Rating
(based on 1 votes)
These biscuits are very crunchy, like a chocolate version of an anzac biscuit only much lighter and free of oats.
Ingredients
½ Cup castor sugar
50 grams butter, softened
½ Cup baking mix flour (I used Bakels)
3 T cocoa
½ Cup dessicated coconut
½ Cup chocolate chips
2 T milk
Method
Preheat oven to 160° C.
Lightly grease a biscuit tray, preferably non-stick
Cream butter and sugar.
Add coconut and sift baking mix and cocoa on top.
Mix until a well combined. Note it will appear quite dry .
Stir in chocolate chips then add approximately 2 T of milk and mix well.
The mixture should be a dry crumble that is just moist enough to hold together when compressed.
Squash small handfuls of mixture hard into balls a little smaller than squash balls. (Pun not intended).
Place well separated on baking tray and bake for approximately 15-20mins, checking regularly to achieve a fully cooked but not burned biscuit.
Carefully lift biscuits onto a cooling rack as they will be very delicate until they cool.
Makes approx 12 biscuits.
User Reviews (1):
Write your own review
wheatfreebub
Great hit with coffee group kids, I put icing and sprinkles on top, so they were the first to go! Very little flour in the recipe too, so thats a plus. I doubled the recipe as they went so quick.
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