Jam & Coconut Cookies
Over a year ago
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Ingredients
- ¾ cup plain flour
- ¾ cup wholemeal spelt flour
- ¾ cup desiccated coconut
- 1/3 cup Norbu sweetener
- 125g coconut oil, softened in pieces but not melted
- 1 egg
- 1 tablespoon milk
- 1 cup reduced-sugar raspberry jam
- 2 tablespoons water
- Icing sugar to dust, optional
Accompaniment
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Description
Recipe by Weigh It Up
Method
-
1
Preheat oven to 180°C. Line 2 trays with baking paper.
Place flour, coconut, Norbu and coconut oil in food processor and pulse until mixture resembles breadcrumbs.
Add egg and milk and process until just combined.
Gently knead until mixture just comes together. Shape into disc, cover with plastic wrap and refrigerate for 30 mins to rest.
Roll out dough on a lightly floured surface to 3mm thick disk. Use a 7cm shape pastry cutter to cut out shapes and place on trays.
Use a 4cm pastry cutter to cut out shapes from half the biscuits. Place on lined trays.
Bake in oven, swapping trays halfway through cooking until golden, about 8-10 minutes. Cool.
Combine jam and water in a small saucepan over medium heat and cook, stirring for 5 minutes until jam is smooth. Remove from heat and strain through a fine sieve. Discard seeds.
Use a small palette knife to spread a little of the jam over the solid biscuits. Dust the cut-out biscuits with icing sugar and place over the ones topped with jam.
Set aside for 30 mins to set. Store in an airtight container.
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