I love dressing up (as my friends well know…) .. so much in fact that even my bakes are getting in the act this year….. 🙂
These are a fun little festive treat to make for parties over the Christmas season. The biscuits themselves are very light, and not too sweet and so they go nicely with the sweetness of the strawberry and the rich coconut cream – the pepper adds a bite and make these a perfect bit of adult fun. If you want something a bit sweeter for the kids you can use my basic biscuit recipe for the bases instead – recipe here
You will need:
150g Spelt, rice or gluten-free flour blend
50g Dairy free margarine
50g raw Coconut sugar / unrefined dark sugar
1 egg (if you want to go egg-free then use a little oil instead – 1/4 cup olive or almond oil but add less of the mixture in (see below)
2 tbsp Maple syrup (or agave or rice syrup, or honey)
1/2 tsp baking powder
1/2 tsp ground Cinnamon
1/2 tsp fresh ground Black Pepper
1/8 tsp ground Cloves
1/8 tsp ground Nutmeg
A punnet strawberries
1 can of Coconut cream (milk – the canned milk, not the carton) (65 – 70% coconut extract – see below)
a little unrefined icing sugar (optional)
A few hours before you make these (or a day if you can) you need to set the coconut milk. I use this variety.
Pop the can in the fridge for a few hours or overnight and try not to move it. The coconut fat solidifies and separates at the top, leaving clear liquid at the bottom. When you are ready to make the cake remove the can carefully from the fridge and turn the can upside down in one move (i.e. no shaking!). Then open the can at the bottom – yes – trust me, open the bottom! You should find that the fat has solidified and you will see a few cm’s of clear liquid. Pour this off (don’t throw it away – you can pop it in a smoothie!) and then you are left with the coconut cream to use! 🙂
To make the biscuits:
Preheat the oven to 170 C.
Pop the flour, baking powder, spices and sugar in a food processor and blend briefly. Add the margarine and mix again for a minute or so.
While this is mixing break the egg in to a bowl and whisk the maple syrup in to it to form combine. Trickle a little of this mixture in to the processor bowl while it is running slowly. Keep adding until the mixture forms a firm dough (you may not need all of it).
Once it forms a dough use your hands to combine it and remove from the processor. Roll out the dough on a lightly floured surface until it’s about 3 – 5 mm thick and use a small round cutter to cut shapes. You will probably have more dough than you need but it can be wrapped in cling film and frozen for later 🙂
Pop the biscuits on to a lined baking sheet and bake in the oven for 12 – 15 minutes or until they start to brown. Remove and allow to cool.
Coconut cream:
Take the solidified coconut cream and using electric or a hand whisk beat until fluffy. If you want a little sweetness add a little unrefined icing sugar in as you whip it.
Strawberries:
Remove the stem of the strawberries and cut the top off each to give a flat base.
Now you can assemble your biccies!
Pop the whipped coconut cream in to a piping bag. If you don’t have one (I don’t!) then put it in a plastic ziplock bag and just snip the corner of the bag off to use as a nozzle. Pipe a small amount of cream on to the centre of each biscuit. Pop a strawberry on top and then pipe around the base of the strawberry and add a little dot of cream to the top (for the bobble on the hat!). You could dust with a little icing sugar and a grind of black pepper if you wanted to. Serve as soon as possible. They will last overnight but the biscuits will go softer so wait to assemble until as close to serving time as possible. Any extra biscuits can be stored in an airtight container for a few days and they will stay crispy.
Have fun! 🙂
Pure and Simple Bakes 