MONICA GALETTI’S TEATIME TREAT

Try these crumbly coconutty biscuits from Samoa, the birthplace of the Masterchef: The Professionals judge

Masi samoa (Samoan shortbread)

‘We used to buy these biscuits in bundles in Samoa and they are very moreish. This version is not very sweet – I prefer them like this, but you can always add a little more sugar. Traditionally served alongside a cup of tea or hot cocoa to dip into, they are also great on their own at any time. I like them in the morning for breakfast with yogurt and fruit, or later in the day served alongside a dessert.’

MAKES 12 PREP 15 mins COOK 30 mins EASY V

250g plain flour, plus extra

for dusting

1 tsp baking powder

60g caster sugar, plus extra for

dusting

100g coconut oil

125ml coconut milk (if using canned,

shake before opening)

1 Heat the oven to 190C/170C fan/ gas 5. Sift the flour, baking powder and a pinch of salt together into a bowl, then stir in the sugar. Rub in the coconut oil using your fingers to create a crumb-like texture.

2 Add the coconut milk and knead into a dough on a lightly floured work surface.

3 Put the dough between two sheets of baking parchment and roll out into a 20cm square about 5mm thick. Cut into bars about 7 x 5cm, then place on a baking tray.

4 Bake for 30 mins or until golden brown. Dust with a little more caster sugar while still warm, then cool completely on a wire rack. Will keep in an airtight container for up to four days.

GOOD TO KNOW vegan PER SERVING 190 kcals • fat 10g • saturates 9g • carbs 21g • sugars 5g • fibre 1g • protein 2g • salt 0.1g