May 29th is National Biscuit Day, a whole day dedicated to celebrating the humble biscuit. The Groovy Food Company got in touch to ask if I was up to the challenge of re-creating one of the mouth-watering biscuit recipes from their website. Using their Organic Virgin Coconut Oil they challenged me to create chunky coconut and cherry biscuits.
As I’m partial to a biscuit or two and in need of some biscuit baking practice I accepted the challenge.
I stocked up on the ingredients and The Groovy Food Company sent me a jar of organic extra virgin coconut oil. The Groovy Food Company source the finest handpicked coconuts then use traditional methods to cold press the flesh to extract the delicious organic oil. You can use is to fry, bake, roast or spread.
You can find the recipe and directions here but I’ve written the list of ingredients for you below if you want to make your own.
125g The Groovy Food Company organic extra virgin coconut oil, solid (at room temperature)
75g golden caster sugar
1 beaten egg
225g plain flour
1 tsp baking powder
1 tsp vanilla extract
85g glace chopped cherries
3 tbsp desiccated coconut
I love prepping everything beforehand, I’m not the greatest baker so I like to keep organised and follow a recipe to the letter.
I whisked the coconut oil with the sugar to a pale and creamy consistency. The coconut oil smelt amazing and was really easy to blend with the sugar. I then added all the other ingredients except for the cherries and desiccated coconut. Once whisked the mixture resembled breadcrumbs.
Next I stirred in the cherries and used my hands to squeeze the mixture into a firm dough. I split the dough in two and shaped into roughly the same length logs (about 14cm long). Wrapping each in cling film I chilled in the fridge for roughly 20 minutes.
After removing from the fridge I unwrapped the dough and used a serrated knife to cut into circles about 1cm thick. I placed the circles onto baking trays. I used my silicone baking sheets but you can use parchment paper if you prefer. With a sprinkle of desiccated coconut and a gentle push with the palm of my hand it was time to bake the biscuits.
I popped in the oven and set a 15 minute timer, after a few minutes the kitchen smelt like a coconutty heaven. For someone who usually burns biscuits or manages to make one huge biscuit puddle I was quite impressed with the results.
The kids couldn’t wait to tuck in, they tasted delicious and keeping some back for a picnic the next day was a challenge in itself.
If ever there was a biscuit perfect for summer this is it. Coconut and cherry are definitely summer flavours and these biscuits are so light and delicious, a lovely sweet treat for summer picnics.
Disclosure: We were sent The Groovy Food Company coconut oil free for the purpose of creating this recipe, we were also reimbursed for the cost of the ingredients. All opinions are my own.