Paul Hollywood’s Coconut Biscuits: Perfect for Breakfast

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Homemade coconut biscuits by Paul Hollywood, golden and sprinkled with sugar.

The biscuits I'm sharing with you today have a bit of a history. I made them a long time ago, following to the letter a recipe from one of Paul Hollywood's books.

The recipe called for 10 g of butter.

It seemed rather odd to me, but good old Paul had never let me down before…

So I followed the instructions, full of confidence.

The result? Biscuits hard enough to pave a road. Proper little cobblestones!

The amount of butter should definitely have been 100 g rather than 10 g, but it took me several months to get around to making them again.

Trust me, this time they turned out just right! 😀

Paul Hollywood’s Coconut Biscuits

These crisp coconut biscuits are lovely with a cup of tea or coffee, and make a simple treat for breakfast. They are easy to prepare, although the dough needs some time to rest and chill before baking.

Recipe card

Yield: 15 biscuits
Preparation time: 20 minutes
Resting time: 30 minutes
Chilling time: 30 minutes
Cooking time: 15 minutes
Total time: Approximately 1 hour 35 minutes, plus cooling

Ingredients

  • 125 g plain flour

  • 100 g cold butter, cut into cubes

  • 50 g sugar

  • 20 g desiccated coconut

  • ½ teaspoon baking powder

  • 40 ml milk

  • ½ teaspoon vanilla extract

  • Granulated sugar, for sprinkling

Method

  1. Put the flour and cold butter into a large bowl. Rub them together with your fingertips until the mixture resembles breadcrumbs.

  2. Add the sugar, desiccated coconut and baking powder. Mix well.

  3. Add the vanilla extract and 25 ml of milk. Work the mixture into a dough, adding the remaining milk a tablespoon at a time until you have a smooth dough.

  4. Wrap the dough in cling film and leave it to rest in the refrigerator for at least 30 minutes.

  5. On a lightly floured surface, roll out the dough to about 3 mm thick. Cut it into squares measuring approximately 5 × 5 cm.

  6. Arrange the biscuits on a baking tray lined with parchment paper and prick them with a fork. Return the tray to the refrigerator for another 30 minutes.

  7. Sprinkle the biscuits with granulated sugar and bake in a preheated oven at 190°C for about 15 minutes, or until golden.

  8. Leave the biscuits to cool completely on the tray before removing them.

Store them in an airtight tin. They will keep for about a week.

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