Name: Eggless Coconut Biscotti With Semolina recipe by Ravneet K at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: Whole wheat flour 3/4 cup; Semolina 3/4 cup; Besan (chickpea flour for golden color) 2 teaspoon; Dry/dessicated coconut powder 1 cup-; Malai/cream/butter 1/2 cup; Curd 1/2 cup; Milk/water 1-2 tablespoon; Baking soda 1 teaspoon; Vinegar/lime juice 1 teaspoon; Sugar powder or more 4 teaspoon; Cardamom powder

Ingredients Serving: 10

Whole wheat flour 3/4 cup
Semolina 3/4 cup
Besan (chickpea flour for golden color) 2 teaspoon
Dry/dessicated coconut powder 1 cup-
Malai/cream/butter 1/2 cup
Curd 1/2 cup
Milk/water 1-2 tablespoon
Baking soda 1 teaspoon
Vinegar/lime juice 1 teaspoon
Sugar powder or more 4 teaspoon
Cardamom powder

Instructions

Whisk cream and curd until light and fluffy.
Add sugar powder, rose water, and cardamom powder. Whisk very well.
Take a different bowl and mix semolina, chickpea flour, coconut powder, and whole wheat flour.
Fold wet ingredients into dry ones.
Let the batter sit on the counter for an hour.
Preheat oven/microwave convection to 170 degrees centigrade for 10 minutes.
Stir in baking soda and vinegar. Do not over mix the batter. Fold gently until just mixed.
The batter is more like a sticky dough. Pour into a greased cake pan.
Bake at 170 degrees for 25 minutes.
Remove the cake pan from the oven after it has cooled down.
You may keep the cake in a refrigerator for quicker cooling so that it is easier to cut into slices.
When the cake cools down, cut into slices.
Bake the cake slices for 12 minutes at 160 degrees.
Remove from the oven and bake the other side again for 12 minutes at the same temperature.
Allow the biscottis to cool down and enjoy munching these golden beauties with or without tea.

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