So the first thing I did was to split it in two and take one half to Sweden and my sister Bip. I sincerely hope she's using it, because it's actually pretty good, even if the recipes I found after a quick google session didn't really inspire me. I've used it in my Arunachal curry instead of blending dessicated coconut. It changes the texture and taste a little, but works absolutely fine and saves some time on blending.
Since Friday I've been planning to make another batch of stamped cookies and wanted to use some of the coconut flour in the recipe as well. Due to administrative errors, I only managed to do them today, and as it's very hot, I've been moving the butter in and out of the fridge to stop it from melting, yet not going cold and hard either.
And as it was Gay Pride in London yesterday, I thought I'd play with my food colours and make them rainbow coloured. The recipe is the same I used back in January when I first got the cookie press.
170 g unsalted butter at room temperature
150 g caster sugar
¼ tsp salt
1 egg, preferably large
½ tsp vanilla extract
100 g coconut flour
150 g plain flour
6 food colours for a rainbow
- Start a couple of hours early by placing at least 3 baking sheets in the freezer.
- Pre-heat the oven to 180 °C (fan assisted).
- Cream the butter, sugar and salt until light and fluffy in a large bowl.
- Add the egg and the vanilla extract and incorporate well.
- In a separate bowl, combine the coconut flour and the plain flour, then slowly add to the butter mixture until a fairly solid "dough" forms.
- Divide up into 6 equal parts and colour each one with a rainbow colour - purple, blue, green, red, orange and yellow.
- Starting from the purple, flatten to about ½ cm thickness and form into an oblong rectangle. Mine were a bit too thick and were about 3 x 15 cm.
- Repeat with the blue, then green, then red, then orange and finally yellow and stack them on top of the purple in that order.
- Using a large sharp knife, cut the stack along the middle, then carefully insert into the cookie press.
- Take out one of the frozen sheets and stamp the cookies with the press directly on it - no baking paper, no greasing.
- Bake the biscuits for 6 minutes, then remove, allow to cool a little on the baking sheet, then transfer to a wire rack to cool completely.
Swapping part of the flour resulted in a somewhat crumblier dough I think, but still soft and workable and stamped better than my previous attempts. However on tasting the biscuits, Lundulph thought they could do with a bit more sugar and I agree, so I've increased the amount to 150 g. Lundulph suggested adding icing - in particular dipping the bases of them just a little, which would balance them better, so I'll do that later today. Or just drizzle over them, depending on how good my icing turns out.
I also expected them to taste more strongly of coconut, but they didn't. Maybe reducing the vanilla might do the trick. Still the texture is nice, so I'm quite pleased with this variant, though I might not do them rainbow coloured next time, I'm not entirely pleased with the end effect. An option would be to stamp out different colours with the same pattern, then carefully take the pieces apart and re-combine with mixed colours. But I don't see this happening any time soon, I just feel tired thinking about the amount of fiddling this would require.