This Coconut Sourdough Biscuit is my healthy alternative to the buttery shortbread or scone.
My daughter’s recent favourite phrase is, “Mummy, I want to make something.” Well, I’m glad she is interested in baking. After all she has been watching me working in the kitchen since she was in my belly.
This sourdough biscuit is our latest “joint” creation… There is no doubt that we all love buttery biscuits. I do and Lana does. But, I don’t want to give her buttery sugary stuff all the time. So, I decided to make something that we don’t feel guilty about eating “a few more”.
Instead of using dairy products, I used plant-based alternatives such as almond milk and coconut butter. I also used honey not refined sugar.
Coconut Sourdough Biscuit
Plain flour 300g
Almond Milk 100g
Coconut butter 100g
If you want to make it vegan, replace the honey to maple syrup or date syrup.
The good thing about this recipe is that once you’ve made the dough and let it rise a little, you can rest it in the fridge until you’re ready to bake. I left my dough for 3 days until I finally got around to bake it.
Of course, Lana had to get involved. She did pretty good job. I see a little baker in making here…
The biscuits has such nice smell of coconut. It’s got very satisfying crunch. Lana loved them too!
Do you dip biscuits in your tea or not?