Coconut, orange and white chocolate work so well together in these super delicious, super simple biscuits!
Ever since my neighbour gave me a bag of freshly picked oranges from her brother’s tree, I’ve been a bit obsessed with all things orange.
When I came back from the UK, I found out that a dear friend was in hospital and her husband was holding the fort and taking care of their 5 kids at home. I wanted to lend a hand so chipped in the only way I knew how… With food. I’ve been brought up in a home where food is life – we share it when we’re happy, we share it when we’re sad and we enjoy it when we’re going through the good times and the bad. (And yes, I’m a poet and I know it!)
Even though my pantry was looking a bit like Mother Hubbard’s and jet lag was kicking my butt, I wanted to send an emergency aid package with some things that would make a delicious teatime treat and double up as a sweet surprise in the kids’ lunch boxes. These biscuits were just the ticket because they’re so quick, easy and totes tangy and delicious!
Of course if you want more of a jaffa/bounty situation you can swap the white chocolate chips for dark or milk chocolate but I used what I had. That’s what I love about these little biscuity beauties, you need a handful of pantry staples and you’re good to go.
I’m pleased to report that my friend is now out of hospital and recovering well and in case you’re wondering, the biscuits went down a treat too!
How’s your pantry looking? Do you subscribe to the theory that food is life?
Makes about 30
Ingredients
125g butter
150g caster sugar
1 egg
1 cup (85g) coconut
grated rind of 1 orange
2 cups (300g) self-raising flour
pinch salt
2 tablespoons orange juice
80g white chocolate chips
How to – Traditional
- Line 2 baking trays with baking paper and preheat oven to 180C.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add the coconut and orange rind and mix well.
- Stir in the flour, salt, orange juice and choc chips.
- Roll the mixture into walnut sized balls and place 5cm apart on baking trays.
- Bake for about 12 minutes or until golden.
- Cool on trays.
How to – Thermomix
- Line 2 baking trays with baking paper and preheat oven to 180C.
- Chop the butter for 3 seconds on speed 6.
- Add the sugar and mix for 30 seconds on speed 4. Scrape down sides of bowl and mix again for another 30 seconds on speed 4.
- With the blades running on speed 4, add the egg through the hole in the lid. This should take about 20 seconds.
- Add the desiccated coconut and orange zest and mix for 10 seconds on reverse speed 3.
- Add the flour, salt, orange juice and choc chips. Mix for 10 seconds on reverse speed 4 until mixture is combined. If necessary, repeat.
- Roll the mixture into walnut sized balls and place 5cm apart on baking trays.
- Bake for about 12 minutes or until golden.
- Cool on trays.
