This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.
Orange and Chocolate and Cinnamon Coconut
- 800 g margarine 800 g margarine
- 450 g caster sugar 450 g caster sugar
- 900 g plain flour 650 g plain flour
- 300 g white rice flour 150 g cocoa
- ½ tsp salt ½ tsp salt
- 2 tsp baking powder 300 g white rice flour
- 1 tsp cinnamon 2 tsp baking powder
- zest of 3 well washed 150 g desiccated coconut
- oranges
1. Pre-heat oven to 180 C.
2. Cream sugar and margarine together with the large Hobart mixer. Use balloon whisk, speed 3 for 5 minutes. (add the orange zest if making the lemon and poppy seed biscuits) Turn off the mixer.
3. Add all the dry ingredients to the mixing bowl. Mix these in on speed 1 until just combined.
4. Roll out in smaller batches on a floured surface and cut out square biscuits.
Place on paper lined trays, there doesn’t need to be much space between them.
5. Bake at 180 C for 20 minutes, then shuffle trays around and bake for a further 12 minutes.
6. Take out of oven and leave to cool. Leave in an airtight container.