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Wholemeal Coconut Icebox Cookie Biscuits

Makes 14-16 biscuits

Icebox cookie biscuits are so named because the soft dough hardens in the icebox or freezer before baking. You can keep this cookie dough in the icebox for up to a month, just ready to quickly bake fresh wholemeal cookies for unexpected visitors.

Free from Soya
Vegetarian, Wholemeal

Ingredients

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  1. Pre-heat the oven.
  2. Rub some butter around the inside of a large baking tray or insert a baking liner.
  3. Put the butter and sugar into a mixing bowl and beat them together until light and fluffy.
  4. Break the egg into the bowl and beat to incorporate.
  5. Add in the flour and coconut and mix well.
  6. Using your hands gather the mix together to form a smooth ball of dough.
  7. Put the dough onto a piece of greaseproof or parchment paper, shape, and wrap it into a 5cm/2” diameter cylinder
  8. Put the dough cylinder into the icebox or freezer for 5-10 minutes to firm or until required.
  9. When ready to bake, remove the cookie dough from the icebox and unwrap it.
  10. Cut the dough into 7mm/¼” thick slices.
  11. Transfer the slices to the prepared baking tray, making sure they keep their round shape.
  12. Bake for 10-12 minutes, until golden.
  13. Cool the cookies on the baking tray for a few minutes before lifting them onto a wire rack to finish cooling.
  14. Store cold cookies in an airtight tin.

Equipment

large baking tray and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

10-12 minutes
Gorgeous melt in the mouth biscuits. I added chopped glace cherries, and they needed more like 20 mins in the oven but really lovely
By Ms Debbie Lipton
29 Jan 2013

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Ingredients

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