To dunk or not to dunk? This is the common question asked when it comes to biscuits and tea or coffee. I am not a dunker, as I prefer the crisp and crunch texture you get from a biscuit, but many friends and family prefer it the other way. I love finger biscuits because of the versatility, so think beyond tea or coffee. Think ice cream, fruit jelly, brûlée, tiramisu or mousse, it works with a lot of desserts or to snack on its own. However, if dunking your finger biscuits do it quickly otherwise it ends up in the drink.
The recipe below below is my twist on this biscuit using byproducts of my favourite ingredient, coconut plus a white chocolate coating. It is so easy to make it can come in handy so serve friends and family when they come round for tea. Enjoy!
- 55g soft butter
- 15g coconut oil
- 45g caster sugar
- 55g plain flour
- 20g coconut flour
- 1 large egg
- ½ teaspoon coconut extract paste
- 100g white chocolate (optional)
- 20-25g toasted desiccated coconut (optional)
- Preheat the oven to 200°C Fan.
- First cream the butter and sugar, then add the coconut oil.
- Mix the coconut flour and plain flour together and add to the butter and sugar along with the egg and coconut extract.
- Once fully mixed transfer the batter into a piping bag with a round piping nozzle.
- Line a couple of baking trays with parchment paper and pipe the biscuits 60mm long with 30mm between each biscuit.
- Bake on tray at a time for 7-8 minutes rotating the tray mid way.
- Allow the biscuit to cool on the tray. While the finger biscuits are cooling melt the white chocolate in the microwave (45 seconds at most will be sufficient).
- Dip each biscuit halfway in white chocolate, sprinkle with toasted coconut and place on a cooling rack.