Coconut, Chocolate, and Mannabrew Sandwiches

Makes 18 sandwich biscuits

Difficulty: easy
Preparation time: 20 minutes + 30 minutes refrigeration
Cooking time: 5 minutes

BISCUITS

135 g butter, room temperature
150 g brown sugar
2g salt
1 large egg
5 ml vanilla extract
220 g flour, sieved
50g 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, strong brewed and cooled

COATING

100 g dark chocolate, melted
20 g desiccated coconut

INSCTRUCTIONS

1. Biscuit Dough: In a bowl, beat the room-temperature butter with an electric hand mixer until pale (3–4 minutes).
2. Add the brown sugar and salt, beating until light and fluffy (3–4 minutes).
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, combine the sifted flour and MannaBrew Mesquite Flour.
5. Add half of the dry ingredients to the butter mixture and beat until combined, then fold in the remaining half.
6. Shape the dough into a flat disc using your hands. Wrap in plastic wrap and refrigerate for 20 minutes.
7. Shape & Chill: Preheat the oven to 180°C and line 2 baking sheets with baking paper.
8. Roll out the dough between 2 sheets of baking paper to a thickness of 3 mm.
9. 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).
10. Bake: Bake for 5 minutes, then transfer the biscuits to a wire rack to cool completely.
11. Coconut Ice Filling: In a bowl, combine the icing sugar and 75 g of desiccated coconut. Make a well in the centre.
12. Mix 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.
13. Assembly: Place one biscuit upside down on your work surface. Place the 4.5 cm cookie cutter over the biscuit. Spoon about 12 g of the coconut ice mixture inside and press firmly to create a neat layer. Remove the cutter.
14. Top with a second biscuit to form a sandwich. Repeat for all 18 sandwiches.
15. Coating: Using a small palette knife, spread the melted dark chocolate evenly around the outer edge (sides) of each sandwich biscuit.
16. Roll the chocolate-coated sides in the remaining desiccated coconut and 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.