Monday, 5 August 2013

Coconut, Apricot and Walnut Thumbprint Biscuits

I've been experimenting lately with making milk.

I read an article lately about some of the ingredients in shop bought, non-dairy milks which got me thinking ( I had read the ingredients lists on the rice milk and almond milk that I had been buying, but had not really done my homework on the subject. With the majority of the family being dairy intolerant I had just figured we need to have it and it's the only option. In my mind I had already decided that making my own would be too much hassle and therefore I was willing to forego the less than ideal ingredients for the convenience of the product. 

After reading the article I put a little more effort into researching how to make my own milk at home and found that it really was very easy so long as you have the right equipment, and, depending on how you make it, it could be more affordable too (bonus!!). 

To cut a long story short, I started making almond milk a couple of weeks ago, and today I made coconut milk (the shortcut version - I would love to do it the same way as in the islands, but I worked with what I had in the cupboard!). I will post my recipes for both versions of the milk tomorrow. Today I have written up another recipe on what to do with the by-product of making milk. A little bit backwards, I know, but I have already got the recipe handy for these biscuits so hopefully it will all make sense! These delicate, light little bite size treats are so quick to make and can be ready in about 15 minutes making them ideal for a last minute afternoon tea.


 Ready to cook - thumbprints done

Golden and gorgeous - time to boil the kettle!

Coconut, Walnut and Apricot Thumbprint Biscuits (Gluten-free, dairy-free, soy-free, egg-free and free of refined sugar)

¾ cup coconut pulp
1 cup raw walnuts
½ cup dried apricots (preservative free preferably)
1 tbsp honey
1 tsp mixed spice
1 tsp vanilla essence
½ tsp baking soda
½ tsp apple cider vinegar


  1.     Preheat oven to 150C and grease or line a baking tray
  2.     Place all ingredients in a food processor or high powered blender (I used the blender attachment of my stick blender)
  3.     Blend until well combined. This may seem to be a bit of a dry mixture, but keep blending and you will find it comes together without having to add any further liquid.
  4.     Roll the mixture into balls (your choice what size you like)
  5.     Press your thumb into the balls to create a thumbprint.
  6.     Cook for around 8 minutes (cooking time will depend on the size) until golden brown. Cool for a few moments and then enjoy warm if you like them soft and fluffy, or store in the fridge if you would like the biscuits a little more firm.

If you do not have coconut pulp (a by-product of making coconut milk) you could use desiccated coconut, but you may have to add a little more liquid (maybe either a tbsp or two of milk of some kind, or another tbsp of honey or maple syrup if you have a sweet tooth)

These biscuits are very soft in texture, and very delicately flavoured, which creates a lovely, light little mouthful perfect with an afternoon cup of tea.