This recipe is a million miles from the first idea I had. Last year for Christmas I made a lemon cream pie with an almond crust. This week, I tweeted asking what you lovely people wanted my final recipe post to be and bite sized treats won. My initial thoughts were to make mini versions of the aforementioned lemon cream pie, which then somehow turned into chocolate instead of lemon and my crust became sandwich biscuits instead. So here it is, coconut cream sandwich biscuits.
I’ll include the lemon recipe down below somewhere too just in case a few of you are thinking that option sounds better…
I’m going to break this into sections in case any of you would prefer plain almond cookies, which are delicious on their own.
This recipe (both lemon and coconut) is soy free, dairy free, gluten free (optional) and vegan.
Prep time: 5 minutes
Cook time: 8-10 minutes
Cool time: At least 30 minutes
- Half a cup of whole almonds
- 2.5 tbsp sunflower oil
- 2 tbsp syrup
- Half a cup of oats
- An eight cup oat flour (or alternative flour of choice)
- Preheat oven to 175 degrees.
- Pulse almonds in a food processor until they have a fine, sand-like texture.
- Add in the oat flour, syrup and oil and mix again until a dough has formed.
- Add in in the raw oats and pulse until they have broken down. Mixture should not be fully smooth but should be easily mouldable by hand.
- Next we need to shape them and you have a couple of options, you can either roll out the mixture and use cookie cutters, take a small amount in your hands and press or my favourite method, using a cupcake tray. I like to use the cupcake tray as it ensures they’re the same size and you get a small lip on the edge which I find helps hold the filling in later.
- After shaping them place in the centre of the oven and bake for 8-10 minutes until edges are golden brown and cookies are firm but not totally solid.
- Once cooked leave to one side until completely cool. Trying to move them too early may cause crumbling and stuffing them while still warm will cause mixture to melt.
Prep time: up to 20 minutes
Chill time: 1 hour (chocolate), 5+ hours (lemon)
- 200g creamed coconut
- 2 tbsp cocoa powder
- 2tbsp corn-starch
- 2tbsp syrup
- 200g coconut cream
- 2tbsp corn-starch plus extra
- 2tbsp syrup
- Zest 3 to 4 lemons
- Quarter cup lemon juice
- Melt the creamed coconut in a small saucepan, heat until lightly bubbling but not boiling.
- For the chocolate cream: mix in all remaining ingredients and whisk thoroughly until all ingredients are fully combined and mixture is getting thicker.
- When the mixture has an almost paste like texture, remove from heat and set aside to cool. When assembling biscuits the mixture should be thick enough to set but also smooth enough to spread. If the room is cold or mixture is too thick microwave it for 15-20 seconds before filling biscuits, this should be long enough to loosen the mixture without actually warming it.
- Add the coconut cream and zest to a saucepan and heat on a low heat, bubbling but not boiling
- Add the lemon juice and corn-starch and whisk to dissolve, then add the syrup.
- Continue to whisk and lower the heat while the mixture thickens.
- Remove from heat when mixture becomes jiggly like a jelly texture.
- Once removed set aside for a few minutes to allow mixture to cool slightly then refrigerate for 5+ hours, or overnight.
- Mixture should set to a thick creamy consistency and by pliable enough to fill the cookies.
To assemble cookies simply take two and using the a small spoon scoop some of the mixture on top of one cookie, then place another cookie on top so the bottom of the cookie is facing upwards.
As this will be my last recipe post of 2017, here’s a list of all of my festive inspired posts:
Pancakes – not technically festive but pancakes for breakfast Christmas morning, anyone?