Cocoa-nut Biscuits or Cakes
Ingredients
Directions
Make the paste
Whisk the eggs until very light.
Add the sugar gradually.
Stir in the grated cocoa-nut.
Roll a tablespoonful of the paste into a pyramid shape.
Shape and bake
Place the pyramids on paper.
Put the paper on tins.
Bake the biscuits in a rather cool oven until they are just coloured light brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Eggs
- Whisking traps air in the eggs, giving the paste lightness and structure as it bakes.
The step that matters
Bake in a rather cool oven until just light brown. A cool oven dries the biscuits gently without over-browning them. Browning comes from sugars and proteins reacting with heat, so removing them as soon as they are just coloured prevents bitterness and brittleness.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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