MannaBrew & Coconut Ice Sandwich Biscuits

Makes: 18 sandwich biscuits

Difficulty: Easy

Preparation time: 20 mins (+ 30 mins refrigeration)

Cooking time: 5 mins

Ingredients

Biscuit Dough

• 135 g butter, room temperature

• 150 g dark brown sugar

• 2 g fine salt

• 1 large egg 

• 5 ml (1 tsp) vanilla extract

• 220 g flour, sieved

• 50 g MannaBrew Mesquite Flour, sieved

Coconut Ice Filling

• 175 g icing sugar, sieved

• 75 g desiccated coconut

• 30 ml coconut oil, melted

• 60 g butter, melted

• 40 ml MannaBrew, strongly brewed and cooled

Coating & Finish

• 100 g dark chocolate, melted

• 20 g desiccated coconut

Instructions

1. Prepare Biscuit Dough: In a large bowl, beat the room-temperature butter with an electric hand mixer until pale and smooth (3–4 minutes). Add the brown sugar and salt, beating until light and fluffy (3–4 minutes).

2. Add the egg and vanilla extract, mixing until fully incorporated.

3. In a separate bowl, combine the sifted flour and MannaBrew Mesquite Flour. Add half of the dry ingredients to the butter mixture and beat on low speed until combined, then gently fold in the remaining half to form a soft dough.

4. Shape the dough into a flat disc using your hands. Wrap tightly in plastic wrap and refrigerate for 20 minutes.

5. Shape & Chill: Preheat your oven to 180°C and line 2 baking sheets with baking paper.

6. Roll out the dough between 2 sheets of baking paper to a uniform thickness of 3 mm. Using a 4.5 cm round cookie cutter, cut out 36 discs. Arrange the discs on the prepared baking sheets and refrigerate for 10 minutes. (Optional: Stamp each biscuit with a decorative cookie stamp before chilling).

7. Bake: Bake at 180°C for 5 minutes. Transfer the biscuits immediately to a wire rack to cool completely.

8. Coconut Ice Filling: In a bowl, combine the icing sugar and 75 g of desiccated coconut. Make a well in the centre.

9. Whisk together the melted butter, melted coconut oil, and 40 ml of cooled MannaBrew. Pour the liquid mixture into the well and stir thoroughly until a soft, uniform paste forms.

10. Assembly: Place one biscuit upside down on your work surface. Place the 4.5 cm cookie cutter directly over the biscuit. Spoon about 12 g of the coconut ice mixture inside and press down firmly to create a neat layer. Remove the cutter.

11. Top with a second biscuit and press lightly to form a sandwich. Repeat for all 18 sandwiches.

12. Coating: Using a small palette knife or spatula, spread the melted dark chocolate evenly around the outer edge (sides) of each sandwich biscuit.

13. Roll the chocolate-coated sides in the 20 g of desiccated coconut until covered, then set aside on baking paper to allow the chocolate to set completely.

TIP: To prepare ahead, you can roll out and cut the cookie dough in advance, then keep the unbaked discs covered in the refrigerator overnight before baking.