Monday, 20 July 2009

• Krunchi Biscuits

  
  
  

  My mom was born in Zambia and raised there until the age of 13, after which she grew up in England, so this is most probably a South African recipe, and my mom's family has been making it for years. I have already posted and will probably continue putting up more South African or British recipes in the future because, honestly, the people in both of those countries really know how to bake!!! (And, a lot of my baking books are also from those places )
  
  These biscuits, if made right, have a soft and melt-in-your-mouth texture, and don't forget the light taste of coconut swirled into the biscuit.
  
  Ingredients:
  About 1 lb of butter

  ½ cup + 8 tbsp icing sugar

  4 cups flour

  3 tsp baking powder

  a little bit milk

  1 ½ cups dessicated coconut

  food coloring
  

  
  1. Beat a little less than ½ lb of butter with ½ cup icing sugar in a mixer.
  
  2. Remove from mixer, and add 4 cups flour and 3 tsp baking powder. Rub together and make a dough with just a little bit of milk (enough to make a soft dough- pliable but not too soft).
  
  3. For the coconut filling, melt ½ lb of butter and add 1 ½ cups dessicated coconut. Braise in a saucepan until light brown and it releases an aroma. Remove from heat and add 8 tbsp icing sugar. Mix and cool. (Make sure you do NOT put the mixture in the fridge)
   
  

  
  

  (Note: This coconut has yellow food coloring mixed into it, which is why it is that color.)
  

  
  4. Divide the dough into four parts. Roll out each part, but not too thick.
  
  

  
  

  
  5. Divide the coconut filling into four parts and color with food coloring.
  
  6. Spread one part of filling on one part of dough and continue doing the same with the rest of the dough and filling parts.
  
  

  
  

  
  7. Working with one dough and filling part at a time, after rolling out the dough and spreading the filling, roll up like a swiss roll. (Do not put it in the fridge!)
  
  

  
  

  (Note: This one has green colored coconut filling...and make sure you roll it slowly)
  

  
  8. Cut the roll up into slices slowly and press each slice very lightly. Put slices on a greased tray.
  
  

     
  

  (If you look closely in the photo on the left, the roll I focused on has red coconut filling...my point is, it's fun to make each roll with a different color coconut filling because in the end, you'll have all these colored biscuits and it makes a pretty arrangement)
  

  
  9. Bake the biscuits on the top part of the oven at 350 degrees F until golden brown. If biscuits cook too quickly, bake in the lower part of the oven at 375 degrees F.
  

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