These are 80s cookies, from the decade of weird haircuts and clothes with big shoulders. It’s also when I ate them almost every day during our summer vacations in Croatia. My parents, belonging to the working class, did everything they could so we could spend those few weeks on the Adriatic Coast once a year. This included my mum baking and cooking a few weeks beforehand so we could bring as much food with us and cut costs. She would always make a big quantity of these coconut cookies (they get even better with time) and they were the stars of our days at the beach.

Makes
30

Preparation

15min

Cooking

20min

Skill level

Easy
By
Average: 3.7 (18 votes)
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Ingredients

  • 200 g soy margarine (see Note) or softened unsalted butter 
  • 350 g spelt flour (see Note)
  • 2 eggs
  • 80 ml ( cup) maple syrup
  • 250 g coconut flour
  • icing sugar, to coat

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 20 minutes

Preheat the oven to 180˚C.

Using an electric mixer, beat the margarine and spelt flour until combined. Add the eggs, maple syrup and coconut flour, and beat until combined – it should be a non-sticky consistency. Add some more coconut flour, if needed.

Using your hands, shape the dough into small boomerang-shaped cookies. Place on a baking tray lined with baking paper and bake for 15–20 minutes or until light golden. Cool completely.

Place the icing sugar in a shallow bowl. Add the cookies and turn to coat. Serve.

 

Note

• Soy margarine is available from supermarkets and health food stores.

• For a gluten free friendly biscuit use gluten-free flour here.

 

Recipe from Little Upside Down Cake by Sanda Vuckovic Pagaimo, with photographs by Sanda Vuckovic Pagaimo.

This recipe is featured as part of our online column, Blog Appétit: Little Upside Down Cake. View more recipes from this column.

Blog Appétit is our curated list of go-to food blogs we love, with a focus on high-quality photography, trusted recipes, strong editorial themes and a unique voice and personality. View previous Blog Appétit entries.