Desiccated Coconut: dried finely shredded coconut, can be substituted with dried shredded or flaked coconut, but the biscuit texture will be different.

Step 1 - Cream together the room temperature butter, sugar, salt and golden syrup. Then add the room temperature egg and mix through until light and fluffy.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. Oven temperatures - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius. I have to admit my expectations weren’t high when I first found this recipe in Nana Ling’s handwritten cookbook.It just seemed too simple. Way too easy. If you don't have a large cookie scoop, you can use a ¼ dry measuring cup to mold the biscuits (just fill them up then hit the bottom of the cup and they'll pop right out). That'll change the shape of the biscuit a bit (you can visit this blog post to see what shape it'll give the biscuits). 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.

Because I already knew the recipe I had was not going to cut it, I needed to improve on it. The first thing I did was read up on the ingredients of the now, Baker’s Romany Cream.The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F. We’re already adding in 1 and ⅓ cups of actual dessicated coconut to these! So the coconut flavor and texture is there, even if the flavor isn’t as strong without coconut extract. I’ve tried countless recipes over the years, some quite fiddly, searching for the perfect biscuit (or coconut macaroon as they are sometimes called).