For me, there’s something really bloody sophisticated about a bake that’s not quite as sweet as one might ordinarily expect. A lack of intense sweetness teamed up with impressively dark chocolate (I used Lindt 90% cocoa solids) and a subtle hit of ginger makes this recipe my most sophisticated yet. This is dinner party/posh coffee morning stuff, you guys.
Sophistication isn’t the only reason this recipe is somewhat out of character for me, this is also the first time I’ve ever used coconut sugar. Before I begin telling you how I found it, I want to make it clear that I’m not pitching this to you as a healthy thing. Sugar is sugar is sugar, these biscuits are a treat, not a healthy snack, even though they’re free from “refined sugar” and dairy. This was about fun/experimentation, not hype-healthifying!
The texture of coconut sugar (or perhaps just the brand I used) is almost halfway between demerara and soft dark brown, as is its appearance. I’d love to tell you what it tastes like straight but I just can’t bring myself to eat a teaspoon of sugar, even in the name of research. Blegh. It smells kinda like burnt toast – either that or I’m on the verge of a stroke right now (maybe send help just in case?).
Whilst making the cookie dough, it looked like the sugar had been incorporated perfectly and wasn’t visible at all. But when I pulled them out of the oven, I could see the really cool flecked pattern it had created on the biscuits. I thought this was awesome, but it’s something to be aware of if you’re after that smooth, one-colour perfection!
In terms of the affect its had on the taste of the bake, I’m not sure I can really pin it down. It’s certainly less sweet, although I didn’t use much of it so that might not be a fair test. I can safely say it doesn’t taste like coconut, which I’m really relieved about because usually coconut products (I’m lookin’ at you, Mr. Coconut Oil) are really overwhelming.
I should note that my sugar was ginger flavoured (bizarre, not sure why on earth anyone would need that but I guess there must be a market for it!) and arrived in my June Degustabox, you can grab it here.
Makes 12-ish cookies depending on your choice of cutter
300g plain flour
100g coconut sugar
2 tsps ginger
150g goats butter, cold from the fridge and cut into cubes (or normal, this is optional)
1 beaten egg
a pinch of salt
100g dark chocolate (as dark as you dare, I went 90%!)
- Get the flour, sugar, salt and ginger into a big glass bowl and give them all a little stir, then add the cubes of butter and rub into the flour mixture until you’ve got that classic breadcrumb situation.
- Gently mix the beaten egg into the breadcrumb-y bowl until it comes together, then knead together until smooth (this can all happen in the bowl, no need for a floured surface just yet.
- Wrap the smooth ball of dough in clingfilm and chill until firm. Whilst the dough is chilling, pre-heat the oven to Gas Mark 4/180C and prep two baking trays (greased and lined).
- Now it’s time to flour that surface. Roll the dough out to about a half a centimetre in thickness, then cut shapes using your favourite cookie cutter.
- Slide the baking trays onto the top shelf of the oven and bake for 17 minutes.
- Once cooked and golden brown, leave to cool completely.
- Melt the chocolate in a glass bowl over a saucepan filled with water – I know you’ve heard this a million times, but don’t let the pan touch the water!
- Dip the biscuits in the chocolate and then let em cool on a rack or surface or wherever you can fit them.
- Enjoy with an almond milk latte or something less pretentious, you do you baby!
Have you used coconut sugar? What did you think? Feel free to link up your recipes in the comments, I’d love to see em!