Zesty lemon biscuit with coconut cream filling

If you’re stuck on ideas for afternoon tea snacks or treats to hand out to the hungry grandkids after school, then these delicious bite-sized snacks are perfect.

Not only are they light on your stomach, but the mixture of zesty lemon with coconut flavours makes for the ideal biscuit to pair with your cuppa. These homemade delights are also fairly simple to make, so they’re great if the younger guests want to help out in the kitchen too! 

Ingredients

• 105g (1 1/4 cups) desiccated coconut
• 100g (1 cup) almond meal
• 50g (1/4 cup) coconut sugar
• 2 teaspoons finely grated lemon rind
• 1/2 teaspoon gluten-free baking powder
• Large pinch sea salt
• 60ml (1/4 cup) honey
• 60g (1/4 cup) solidified coconut oil
• 2 tablespoons almond butter
• 2 teaspoons fresh lemon juice
• 1 egg, lightly whisked
  Filling
• 270ml can coconut milk (do not shake)
• 1 tablespoon coconut sugar
• 2 teaspoons finely grated lemon rind
• 1/4 teaspoon vanilla bean paste
• 1/2 teaspoon fresh lemon juice

Method

1. For filling, place can of coconut milk in fridge for at least 4 hours or until firm.
2. Preheat oven to 180C. Line 2 large baking trays with baking paper.
3. Add coconut, almond meal, sugar, rind, baking powder and salt to a large bowl. Stir well to combine. Make a well in centre. In a microwave safe jug, add honey, oil, almond butter and juice. Microwave on high for 1 minute, stir halfway through. Pour honey mixture into well. Add egg. Stir until sticky dough forms.
4. Roll tablespoons of mixture into balls. Place on trays. Flatten slightly. Bake for 14-15 minutes or until golden brown. Switch trays half way through. Set aside to cool.
5. Place sugar and rind in mortar. Use pestle to beat until finely crushed. Open chilled coconut milk. Spoon solidified coconut from surface into glass bowl and leave liquid in can. Add sugar mixture and vanilla to bowl. Whisk until thick. Gently whisk in lemon juice. Spoon filling onto cookie base. Sandwich tops on. Serve.