choc-chip and coconut biscuits for in-flight nomming

D is heading off to a conference tomorrow, so I baked these for in-flight nomming. They will possibly (POSSIBLY) also be for sharing with D's colleagues, but although I baked two containers worth, it's a long flight, the biscuits might not all survive for arrival.



choc-chip and coconut biscuits

Be careful not to overbake these! They should be slightly golden on the base of the sides. They will still be soft when you pull them out, this is okay because they harden a little as they cool.

ingredients
2/3 tsp ground linseed
1 and 1/3 tsp hot water
third of a cup of nuttelex/marg
2 chinese soup spoons of apple sauce
1/2 cup castor sugar
1 cup raw sugar
1 tbl hot water
half teaspoon vanilla essence
2 tbl soy milk
2 and a half cups of plain flour
1 tsp baking soda
1/2 tsp salt
1 cup choc chips
one third of a cup of coconut flakes

method
Combine linseed and water. Leave to sit for ten minutes, then stir well for about five minutes. In a large bowl, beat together linseed and water mixture with applesauce, nuttelex, castor sugar and raw sugar. Mix well, then stir through vanilla essence, hot water, and soy milk.

In a smaller bowl, combine flour, baking soda, and salt. Mix into the liquid mixture, then add choc chips and coconut flakes. Mix until they're all well combined.

Roll into balls of about three centimetres in diameter, and dollop onto lined or greased baking trays. Keep the balls at least three centimetres apart from one another.

Bake at 195C for about fourteen or fifteen minutes.