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A buttery coconut biscuit that’s as close to the real Tennis biscuits as you can get!
When I set out to create my own version of the good old Tennis biscuit, I figured I’d need one, maybe two tries to nail it. It’s the coconut biscuit we all grew up with – the one that is a vital part of our beloved peppermint crisp tart. How hard could it be? Um, quite hard actually. After hacking the ingredients from the nutritional info on the Tennis biscuit packet and 5 attempts later, I was on the verge of giving up. Getting that trademark texture and flavour is not as easy as it seems – the Baker’s Man really can!
It was attempt number 6 that I was finally happy with! This is the closest you are going to get with pantry ingredients and home appliances. I layered my homemade Tennis biscuits into this creamy semifreddo which is divine. Also try using them in my Peppermint Crisp Mousse Cake, or this Baked Lemon Meringue Pudding.
Homemade Tennis Biscuits
2019-04-25 13:59:58
Yields 24
A crisp, buttery coconut biscuit that's as close to the original as you can get!
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 220g cake flour
- 85g icing sugar (I used Natura Sugars Demerara Icing Sugar)
- Pinch of salt
- 5ml (1 tsp) milk powder (optional)
- 5ml (1 tsp) baking powder
- 5ml (1 tsp) bicarbonate of soda
- 30g desiccated coconut
- 90g salted butter, melted
- 30g golden syrup
- 1 large egg, beaten
- To make the biscuit, preheat the oven to 180 degrees Celsius (160 degrees fan-forced).
- In the bowl of a stand mixer fitted with the paddle attachment or by hand, combine all the dry ingredients together.
- In a separate bowl, combine the butter, syrup and egg together and pour into the dry ingredients with the mixer running on low until just combined.
- Roll the cookie dough between two sheets of clingwrap or baking paper to about 5mm thick. I've used clingwrap because the dough is quite sticky and crumbly and this way you can press it into a thin layer easily.
- Evenly slice into 7cm by 7cm squares and prick evenly using a fork.
- Bake for 18 minutes or until a lovely dark golden brown.
- Allow to cool completely on a cooling rack.
By TheKateTin.com
The Kate Tin https://thekatetin.com/
Hi Kate what can I use in place of milk powder – seems a bit of a waste to buy an entire packet only to use 5ml:(
Thx Jane
Hi Jane, you can simply add 5ml extra flour. Although it might sound like a silly amount, my goal was to replicate the original Tennis biscuit recipe which has milk powder in it so I decided to leave it in 🙂
Hi kate, I like your recipe for tennis, I will try it one day
You are most welcome!
OMG Thanks so much for this recipe!! I grew up eating peppermint crisp tart and continued making it when I moved to Canada and obviously once I could get my hands on the chocolate and biscuits.The chocolate can no longer be bought here and the biscuits are not easy to find.I made these today and the tart tastes exactly the same if not better.I used coconut icing sugar and did not have milk powder but I love the taste of the biscuit.
Ah Elize this makes me SO happy! So thrilled I could give you a taste of your childhood again!
Hi Kate
I live in the UK and did enjoy
Tennis biscuits when I lived in SA.
I also liked the Romany creams which I have mastered
And can’t seem to bake enough as everyone loves them.
I will be trying your Tennis biscuits and will let you know the result when done.
Fabulous thanks Jack! Hoping you enjoy them as much as I do!
Thank you for this great recipe. What could I use instead of golden syrup? Would honey be a good alternative?
Yes that would work too!
This is a very good article, thank you for sharing, there are not many such articles in this field.
To bake a lighter LESS hard biscuit try replacing 30%of the cake flour with a corn starch. Sow the trick on a baker show and the results blew me away.
What a nice tip, thanks Jan!
I followed the recipe and it did not come out well at all. 14 minutes in it was already burnt.
Every oven is different and baking times are always a guideline in any recipe you’re following. It’s always best to go with the description eg. bake ‘until a lovely dark golden brown’ and use your intuition. Your oven could run hotter than mine, have hot spots, it could be a gas oven, it could have a fan etc etc…