Coconut Nice

• flaxseed↗1 tbsp tbsp
• plain flour↗400g g

  plus extra for dusting

• coconut oil↗200g g
• shredded coconut↗50g g
• golden caster sugar↗280g g
• coconut cream4 tbsp tbsp
• powdered sugar200-225g g
• shredded coconut↗50g g

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Place the flaxseed in a small bowl and add 3 tbsp water. Let it steep for 5‑10 minutes. Meanwhile, rub the flour and coconut oil together in a large mixing bowl until the oil is evenly distributed and the mixture looks like fresh breadcrumbs. Add the shredded coconut and set aside.

2. 2

   Transfer the soaked flaxseed and its water to a mini‑blender cup and blend until frothy. Add the golden caster sugar and blend again until smooth. Pour the flax and sugar mixture into the flour with coconut oil and knead the dough into a ball. If the dough seems too dry and may crack during rolling, add a little water, one teaspoon at a time.

3. 3

   Transfer the dough onto a flour‑dusted surface and roll it out to a thickness roughly the size of a one‑pound coin. Cut rectangles measuring 7 cm × 4 cm and place them on a large baking sheet lined with parchment, leaving 2‑3 cm between cookies. Bake in batches for 10‑12 minutes or until the edges begin to turn golden. Transfer to a wire rack using a spatula or fish blade and let cool completely before decorating.

4. 4

   For the frosting, mix the coconut cream with enough powdered sugar to form a thick paste. Transfer to a pastry bag and pipe a thin line around the outer edge of each cookie, then roll the frosting in shredded coconut. Repeat for all cookies. Pipe the word “NICE” in the centre of each cookie with the pastry bag and let set.