This recipe is originally one from a selection of recipes that I developed for a school project (EPQ) I did back in 2020/2021, which was a recipe book dedicated to different biscuits/cookies from an array of different countries all over the world.
These pineapple and coconut biscuits were used as the example for a ‘traditional’ Hawaiian recipe, however they have nothing to do with Hawai’i other than the stereotypical flavours associated with the island… I just really like them and wanted an excuse to include them in the project! (just don’t tell the exam board that!)
These biscuits are one of my favourites not only because they taste amazing, but also because they’re quick and easy to make, and difficult to get wrong!
Ingredients
- 240g Plain flour
- 2 tsp Baking soda
- 1/2 tsp Salt
- 140g Butter
- 225g Caster sugar
- 1 tsp Vanilla extract
- 170g Pineapple (finely chopped/shredded)
- 50g Shredded coconut (more/less coconut can be added depending on your preference)
- 1 Egg
Directions
- Preheat the oven to 160°C (140° fan)
- Combine the flour, baking soda, and salt in a bowl and set aside
- In a separate large bowl, cream the butter and sugar
- Add the vanilla extract and egg into the creamed mixture and continue to mix
- Fold the pineapple and coconut into the wet mixture and, once combined, fold the first bowl of dry ingredients into the large bowl too
- Drop a heaped tablespoon of the mixture onto the baking sheet, allowing room for spreading when in the oven
- Bake for 18-20 minutes, or until lightly browned around the edges
- Let the biscuits cool completely before storing in an airtight container, and enjoy!
