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Saturday, May 15, 2021

Raspberry coconut rhino biscuits

An idea from little s. I more-or-less used this recipe, except I switched out a little bit (75 g?) of flour for desiccated coconut. And didn't have quite enough freeze dried raspberries so used a little acai powder as well. s helped me make them - he cut out almost all the shapes! And we used almost all the different biscuit cutters we have - rhinos were a favourite, but also moose, bear, squirrel, snail, pterodactyl, t-rex, stegosaurus, triceratops, flower, heart, egg, dinosaur footprint, stars... 

(makes quite a lot - maybe 30 biscuits of various sizes and shapes)

15 g / 1/2 oz freeze-dried raspberries (used about 12 g rasps plus 3 g acai powder)
114 g / 4 oz sugar
227 g / 8 oz butter at room temperature
1/2 tsp sea salt
1/4 tsp vanilla powder
1 egg at room temperature
340 g / 12 oz plain flour (subbed c. 75 g for desiccated coconut)

Crush raspberries a little - not to a powder, just until they are broken down to individual drupelets and a wee bit powdery - I used a pestle and mortar. Line two baking sheets with baking paper.

Beat butter, sugar and salt together in a large bowl until smooth. Add egg and vanilla and mix until smooth. Add flour, beat until mixed. Add raspberries and mix until just mixed.

Split the mix into two balls. Roll out the first on a lightly floured surface until 1/4 inch thick. Cut out shapes and put them on prepared baking sheets. Chill on the sheets for 20 min.

In the meantime, heat the oven to 150 C (300 F). Bake for 20-30 min - until the edges start to turn golden. Take out and let cool for 5 min before transferring to a cooling rack.

 

These are good! Buttery and raspberry-y. Hold their shape really well, without being tough. It is quite a lot though, and you can't halve the recipe without halving an egg... If making again, I might try increasing the proportion of coconut. Could also be good with all acai - or matcha powder.

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