I certainly hope those taste buds are set for a roller coaster ride! We’re on another biscuit adventure and this time tradition meets the tropics. These divine spheres of crunchiness are a result of a white chocolate and passion fruit cheesecake recipe idea. I wanted a ginger nut biscuit base and thought to make my own biscuits for extra authenticity, plus I’d never baked Ginger nuts and it was about time I did!These babies are great for gifting or storing in your biscuit tin (up to one week). If someone comes round for a cuppa, whack em’ out and subtly mention you made them yourself, no one likes a big head. Who needs the biscuit isle eh? Not you that’s who!
The coconut flavour is very mild in this recipe, if you would like it more pronounced add in half a tsp of coconut extract. As with all biscuit recipes, I insist on refrigerating the dough prior to baking, do not under any circumstance skip this step! Other than that, we’re good to go.
Now grab that apron and preheat that oven!
Makes around 30 biscuits
Prep time: 45 minutes
Total time: 1.5 hours
For the biscuits:
225g self raising flour
75g desiccated coconut
100 light brown sugar
125g softened unsalted butter
1 tsp bicarbonate of soda
1 tsp ground ginger
100g golden syrup
Blitz all the ingredients except the golden syrup in a food processor, until it resembles breadcrumbs. Add the golden syrup and pulse until a soft dough forms. Refrigerate the dough for a minimum of half an hour.
Preheat the oven to 180°C/160°C fan. Line two baking trays with baking parchment.
Taking a tbsp of dough at a time, roll into balls and place them a couple of inches apart from each other on the baking trays.
Slightly flatten the balls and bake for 12-15 minutes till golden.
Remove from the oven and leave them on the baking tray for 5 minutes before placing them on a wire rack to cool.
Store in an airtight container or biscuit tin for up to 1 week.