To sandwich biscuits together - how much filling you need will depend on the size of your biscuits. It's important not to overfill the biscuits with too much jam and buttercream. Add a small amount of jam to the flat side of a biscuit and then top with a small amount of buttercream in the centre. When you add another biscuit to the top it will 'squish' the filling out towards the edges. White or caster sugaris a must in this recipe, as brown sugar will alter the flavour profile, competing with the other ingredients.

Plain Flour: Plain baking flour, do not use 00 flour or bread flour. You can use self-raising flour and omit the baking powder.Butter - at room temperature. I prefer to use unsalted butteras a baking ingredient. This is not essential and if you usually buy salted butter,using that will be perfectly fine.

Self-raising flour - use store-bought self-raising flour or make your ownby sifting 2 teaspoons of baking powder through every 1 cup of plain flour. Yes, Nana Ling’s original recipe says bake in a hot oven but I found a hot oven burnt the biscuits. Moderate is perfect.) I’m sharing a recipe for 4-ingredient coconut flour biscuits with you today! Just as a preface, I’ve had one too many cups of coffee today, so excuse my silly mood. In addition to feeling giddy (um, jittery?), I’m also in the mood to make lists. So you’ll see a few of those in today’s post. Okay. Read on, friends! These 4-ingredient coconut flour biscuits are for you if: Don’t twist the biscuit cutter. Make sure to push the cutter straight down into the dough to create a clean cut where the layers can rise and become flaky. Twisting the cutter will smush the layers at the edges and they won’t be able to rise as well.

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As you can see from the above photo the biscuits end up being thin and crunchy. Plus super delicious. They have an amazing toasted coconut flavour to them once baked. Why not add choc chips, or nuts. Maybe some cinnamon or sub out the coconut with muesli or crushed cornflakes? Or just make them as they are....you will love them! Instructions These yummy biscuits need only a few basic ingredients, which you're more than likely to have in your pantry right now!

Cocoa powder B –a plain old cocoa powder will do. My go-to Cocoa Powders in New Zealand are Cadbury and Nestle. Desiccated coconut –any sort of unsweetened desiccated coconut will do, the finer the better. I have tried to make this biscuit with shredded coconut, and while they taste just fine, cutting out the biscuits was a bit difficult as the cookie-cutter did not want to cut through the coconut. Step 2 - Sift in the flour, baking powder, cocoa powder and cornstarch. Add in the coconut and mix until just combined. Desiccated Coconut: dried finely shredded coconut, can be substituted with dried shredded or flaked coconut, but the biscuit texture will be different. Cream the butter and sifted icing sugar until pale and creamy. Add the vanilla extract and beat well. Step 5 - Assemble The Monte Carlos

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I think I already mentioned that these are made with coconut flour (heh). Well, one thing to know about coconut flour is that it’s a bit drycompared to other grain-free flours. I typically use a combination of almond flour, coconut flour and tapioca flour when I bake grain-free cakes ( my cakes are amazing BTW… even if you’re not on a GF/paleo diet), but I wanted to share a biscuit recipe using just ONE flour. We recently found out my husband, Roby, has an slight almond allergy and I figure there must be many others out there like him. Truthfully, this recipe is basically the same as my savory Italian coconut flour biscuits. But, I figure that this recipe will be easier for folks to find (I think) when googling or searching the interwebs.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. Step 1 - Cream The Butter And Sugar you expect these to taste like buttermilk biscuits (news alert: it’s basically impossible to replicate buttermilk biscuits using grain-free flours. Coconut flour will never taste like regular flour… because it’s made out of coconut 🙄)

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Mix the dry ingredients together with a fork in a large bowl then cut cold vegan butter orshorteninginto the flour mixture. Use your fingers or a pastry blender to cut the butter into the mixture until it resembles coarse breadcrumbs with some larger pea-sized pieces. They’re soft and chewy, fabulously moist and so easy to make you can throw together a batch of these with barely any notice at all. Step 6 - Once the biscuits are completely cool, melt the chocolate. This can be done in the microwave by zapping the chocolate in 20 seconds intervals, stirring well between each interval. Or by placing the chocolate in a glass dish over a saucepan of water (do not let the water touch the glass), and heating over low-medium heat until the chocolate is melted. Raw Caster Sugar: Also known as golden caster sugar (superfine sugar). Normal white caster sugar can be used instead, but the raw caster sugar adds to the toastiness of the coconut. Turn the dough out onto a lightly floured surface and knead it with your hands 14 times, no more no less. Over-working the dough will develop gluten and make dense tough biscuits so be sure not to knead it any more than necessary.