Upgrade the classic Nice biscuit with a coconut cream icing and desiccated coconut topping - they're vegan, too.
Ingredients
For the biscuit
1 tbsp linseeds
400g plain flour, plus extra for dusting
200g coconut oil
50g desiccated coconut
280g golden caster sugar
For the topping
4 tbsp coconut cream
200-225g icing sugar
50g desiccated coconut
Method
Heat oven to 180C/160C fan/gas 4. Put the linseeds in a small bowl and add 3 tbsp water. Leave to soak for 5-10 mins. Meanwhile, rub the flour and coconut oil together in a large mixing bowl until the coconut oil is well distributed and the mixture looks like fresh breadcrumbs. Stir in the desiccated coconut and set aside.
Tip the linseeds, together with their soaking water, into the bowl of a mini food processor and blitz until frothy. Add the sugar and blitz again until well mixed. Pour the linseed and sugar mixture into the flour and coconut oil and knead together to form a ball of dough. If the dough feels like it’s too dry and may crack when rolling out, add a little water, 1 tsp at a time.
Transfer the dough to a floured surface and roll it out to about the thickness of a £1 coin. Cut into 7cm x 4cm rectangles and place on a large baking sheet lined with baking parchment – make sure you leave 2-3cm between each biscuit. Bake in batches for 10-12 mins or until just starting to turn golden at the edges. Transfer to a wire rack using a palette knife or fish slice and leave to cool completely before decorating.
To decorate, mix together the coconut cream and enough icing sugar to make a thick paste. Transfer to a piping bag and pipe a thin line all around the outside edge of a biscuit, then dip the icing into the desiccated coconut. Repeat with all of the biscuits. Pipe the word ‘NICE’ onto the middle of each biscuit, then leave to set