Wholemeal Coconut Icebox Cookie Biscuits
About this recipe:
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.
large baking tray, mixing bowl and parchment paper
100g demerara sugar
150g Doves Farm Organic Fine Plain Wholemeal Flour
50g desiccated coconut
butter, for tray
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Rub some butter around the inside of a large baking tray or insert a baking liner.
- Chop the butter into small cubes.
- Put the butter cubes and sugar into a mixing bowl and beat them together until light and fluffy.
- Break the egg into the bowl and beat to incorporate.
- Add in the flour and desiccated coconut and mix well.
- Using your hands gather the mix together to form a smooth ball of dough.
- Put the dough onto a piece of parchment paper, shape, and wrap it into a 5cm/2” diameter cylinder
- Put the dough cylinder into the icebox or freezer for 5-10 minutes to firm or until required.
- When ready to bake, remove the cookie dough from the icebox and unwrap it.
- Cut the dough into 7mm/¼” thick slices.
- Transfer the slices to the prepared baking tray, making sure they keep their round shape.
- Bake for 10-12 minutes, until golden.
- Cool the cookies on the baking tray for a few minutes before lifting them onto a wire rack to finish cooling.
- Store cold cookies in an airtight tin.