Sometimes I wish I was that woman who has the immaculate house, the fully stocked fridge and who just has to look at a recipe for it to turn out like a picture perfect magazine spread. In reality I leave chaos and destruction in my wake (just ask Chris), with clothing, books and paper flying around the flat. I’m lucky if my fridge contains more than two types of mustard, some capers and half a carton of milk (at the moment there’s also a few bottles of this amazing cranberry and orange vodka, don’t judge me), and I just had the biggest biscotti fail. Ever. Every time I open the cupboard I’m faced with my failure of biscotti looking at me from the pasta jar. That’s right, it doesn’t even have a proper home.
When life hands you awful homemade biscotti it’s time to crack out the cookies. These are like grown-up jammy dodgers. Gooey gorgeous strawberry and champagne jam is sandwiched between two coconut flecked biscuits, all topped off with a generous dusting of icing sugar. I’m sure if my twelve year old self had actually like coconut (I’ve come far since the days of pasta, cheese and bananas) then the originally jammy dodgers would be out and these bad boys would truly be in.
These cookies have so few ingredients they’re perfect for rustling up when you get caught short on the guest front – as I always do. All we take is flour, sugar, egg, coconut, a splash of vanilla extract and our favorite jam for filling. I chose champagne strawberry and my mums homemade plum jam because I roll all fancy like that.
We mix, we chill, we roll, we cut, we bake. Simples.
Once our cookies have baked and cooled slightly it’s time for filling! Warning – this can get very sticky. Spread a generous layer of jam on the base biscuits and dust the top biscuits with icing sugar. Stick them together and voila – gorgeous coconut linzer biscuits.
Ingredients – makes about 12 biscuits
125g unsalted butter, at room temperature diced
1 egg, large
110g golden caster sugar
225g plain flour
40g desiccated coconut
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Enough of your favorite jam to fill the biscuits
Icing sugar for liberal dusting of biscuits
1. Pre-heat oven to 180C (350F). Put on ‘Blackbird’ by Brad Mehldau – a perfect biscuit making tune.
2. Beat together the softened butter and sugar till light and fluffy. Add in a third of the flour and mix well. Add the egg, vanilla extract and another third of the flour, mix again. Add the final third of the flour, baking powder and desiccated coconut and give a final mix.
3. Gently gather the dough into a ball, wrap in clingfilm and chill for 20 minutes in the fridge.
4. Dust a work surface with flour and roll out the dough to 5mm thick. Cut out 24 biscuits, leaving 12 whole and cutting out the centers of the remaining 12. Place on a baking tray lined with parchment paper and put in the pre-heated oven. Cook for 5 minutes then turn, cook for another 5 minutes.
5. Take the biscuits out of the oven and leave to cool. When cool spread your jam of choice onto the 12 whole biscuits. Dust the remaining 12 biscuits with icing sugar. Place the dusted tops onto the jammy bases and press gently together.
6. Keep biscuits in an air tight container and eat within a few days.