With the tang of citrus, the crunch of seeds and the chewiness of coconut, these biscuits have a little bit of everything.
I don’t know about you but I have this thing where I have to bake something if someone is coming for a cuppa because a coffee (or a tea) without baked goods is like cookies without cream.
There are so many things I love about having a dog but one is how he’s such a great conversation starter. Teddy Roosevelt has become quite a celebrity in our apartment block, many people now know him by name and we have gotten to know a lot more of our neighbours – it’s a win, win!
One of our neighbours wants to Ted sit occasionally so I invited her down for tea so she and Teddy Roosevelt could get better acquainted. The two of them got on like a house on fire and after some tea and a couple of these biscuits, we took things upstairs to her place where Teddy lived his best life chasing ball in her long hallway (ours is very stumpy!)
When we came back downstairs I was pottering in the kitchen when I heard an ominous crunch, crunch, crunch! Teddy had only jumped up onto the coffee table and nicked one of the biscuits and was licking his lips with pleasure. I however, was not licking my lips, I was phoning the vets because did you know citrus is bad for dogs?
As it was, Teddy narrowly missed a visit to the vets (he’d have needed to eat a whole plate of biscuits to warrant a visit,) but he did look a bit sorry for himself and have a bit of a sore tummy. I think he had biscuit eating regret, however I promise you, if you try these tasty morsels you will not regret it one bit. Besides, they contain (parts of) fruit and seeds so surely that basically makes them a health food?!
How well do you know your neighbours? Do you feel compelled to bake when you have guests for tea?
Makes about 30 biscuits
Ingredients
125g butter, softened
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
3/4 cup (165g) caster sugar
1 egg
1 1/2 cups (225g) plain flour
1/2 cup (45g) desiccated coconut
1/4 cup (40g) sunflower seeds
How to – Traditional
- Preheat oven to 180C and line 2 baking sheets with baking paper.
- In a small bowl, beat butter, rinds, sugar and egg until smooth,
- Stir in the flour, coconut and seeds.
- Drop level teaspoons of mixture 3cm apart onto prepared trays and flatten slightly with a floured fork.
- Bake for about 15-20 minutes until golden and browned. Cool on trays.
How to – Thermomix
- Preheat oven to 180C and line 2 baking sheets with baking paper.
- Place butter, rinds, sugar and egg in TM bowl and mix for 30 seconds on speed 4.
- Add the flour and coconut and mix for 20 seconds on interval speed.
- Add the seeds and mix for 10 seconds on reverse speed 3.
- Drop level teaspoons of mixture 3cm apart onto prepared trays and flatten slightly with a floured fork.
- Bake for about 15-20 minutes until golden and browned. Cool on trays.
