Sourdough coconut biscuits

Name: Sourdough coconut biscuits
Cook time: 15 min
Yield: 8–10 biscuits
Ingredients: 40 g unfed sourdough starter (discard); 90 g all-purpose flour (¾ cup); 30 g coconut flour (¼ cup); 5 g baking powder (1¼ teaspoons); 2 g salt (½ teaspoon); 15 g sugar (1 tablespoon, optional); 50 g cold margarine, cubed; 60 g coconut milk (¼ cup)

Tender biscuits made from sourdough discard, coconut flour and coconut milk. The dough rests overnight in the fridge and goes straight into the oven in the morning.

by Dan Farcaș

Yield: 8–10 biscuits
Rest: overnight in the fridge
Bake: 12–15 min at 220°C

What do you do with the sourdough starter you forgot to feed? Throw it away, or make biscuits.

Preparation

Mix the flour, coconut flour, baking powder, salt and sugar.
Add the margarine and rub it in with your fingertips (or a pastry blender) until the mixture looks sandy.
Pour in the starter and coconut milk and mix gently until a soft dough forms. If it's too dry, add coconut milk one teaspoon at a time.
Shape into a disc, wrap it in film and refrigerate overnight.
In the morning, preheat the oven to 220°C. Roll the dough to 1–1.5 cm thick and cut out the biscuits.
Place them on a lined baking tray and bake for 12–15 minutes, until golden.
Let them cool slightly, then eat them while they're warm.