Coconut Coffee Biscuits

Spruce up your next tea time with these delicious coconut biscuits. One dunk of these buttermilk and bran biscuits in a hot beverage and you won’t be sorry.

Coconut is such a versatile ingredient and works well in both sweet and savoury foods. And it’s a great choice for those on low-carb, paleo, gluten-free, or nut-free diets.

Health benefits of coconut

Not only is the coconut flavour delicious in any meal or dessert, but it also contains multiple important health benefits. They are especially high in manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol.

Coconuts are also rich in copper and iron, which help form red blood cells. They are also rich in selenium, which is an important antioxidant that protects your cells.

Not only does eating these tasty fruits also improve cholesterol levels but it can also help decrease belly fat! And as if that isn’t a miracle in itself, this automatically reduces the risk factor for heart disease.

Coconut is also low in carbs and rich in amino acids, healthy fats, and fibre, making it a great choice for blood sugar control. And finally they also contain polyphenol antioxidants that can protect your cells from damage, which may reduce your disease risk.

Print

Coconut Coffee Biscuits

These coconut biscuits are the perfect choice for when you want a snack with your tea or coffee and you're not in the mood for something too sweet.

Course Breakfast

Cuisine Global

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Drying Time 12 hours hours

Total Time 13 hours hours 15 minutes minutes

Author Irene Muller

Ingredients

• 1 ½ cups white sugar
• 1 ½ cups brown sugar
• 150 grams butter
• 150 ml vegetable oil
• 4 cups flour
• 3 cups wheat bran
• 2 cups coconut
• 1 tsp salt
• 500 ml buttermilk
• 2 eggs
• 1 tsp extra coconut

Instructions

• In a bowl, melt the butter and sugar in a microwave
• Add the eggs
• Add the dry ingredients
• Stir in the buttermilk and oil
• Press the mixture evenly into a greased oven pan
• Place in a pre heated oven, 170 °C, for an hour
• Sprinkle coconut over the warm rusks
• Cut the rusks into blocks
• Place in an oven, 70 °C, with the door ajar, place wooden spoon in the door, overnight to dry out.

RELATED: How To Make: Coconut Cream Tart Delight