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! It’s a crisp coconutty biscuit that’s not as dry as the original Tennis biscuit – I used desiccated coconut and coconut oil to amp up the flavour.
This is the closest you are going to get with pantry ingredients and home appliances. I layered my homemade Tennis biscuits into a creamy semifreddo which was divine – I’ll be posting the recipe soon. In the meantime, try using them in my Peppermint Crisp Mousse Cake, or this Baked Lemon Meringue Pudding.
- 220g cake flour
- 85g icing sugar (I used Natura Sugars Demerara Icing Sugar)
- 30g salted butter, melted
- 30g desiccated coconut
- 60g coconut oil, melted
- 15g golden syrup
- 1 large egg, beaten
- Pinch salt
- 5ml (1 tsp) milk powder
- 5ml (1 tsp) baking powder
- 10ml (2 tsp) bicarbonate of soda
- 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, combine all the dry ingredients together.
- In a separate bowl, combine all the liquids 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 to about 5mm thick.
- Evenly slice into 7cm by 7cm squares and prick evenly using a fork.
- Bake for 8-10 minutes or until golden brown. Allow cooling completely on a cooling rack.