Whole wheat Nice biscuits (Old fashioned coconut cookies)

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How many nice biscuit lovers out there? These used to be one of my most favorite biscuits as a kid. I was absolutely ecstatic when I could create the same taste at home so easily with only four ingredients! And this is a healthy version as usual, made with whole wheat and cane sugar.

Do you know why it’s called nice biscuits?

Nice biscuits

I always thought it was pronunced as ‘Nice’ and I found the name to be apt because they are really very nice. But recently found out it’s pronounced ‘Neice’ named after the French city Nice.

How I made nice biscuits

The important step here is creaming process as that would give a good texture to the biscuits. I always bake my cookies or biscuits without baking powder so creaming is essential step to get flaky, melt in mouth biscuits. My recipe here makes a small batch of biscuits hence I have used a wire whisk for creaming. You can use electric beater for a bigger batch.

A rectangle fluted cutter would give the perfect look to nice biscuits. I didn’t have them so I cut out rectangles using a knife.

Another most tried butter biscuit recipe for you to check Madras tea shop style butter biscuits
some more biscuits and cookies to try Jimjam biscuits, bourbon biscuits

Nice biscuits

Recipe of nice biscuits

Ingredients

  • Whole wheat flour 100g
  • Cane sugar 48g
  • Butter(room temperature) 60g
  • Desiccated Coconut 25g
  • Sugar crystals 1 tablespoon

Method

  1. First cream the butter and cane sugar until light and fluffy. Takes about 4-5 minutes.
  2. Add the wheat flour, desiccated coconut and form a soft dough. Do not knead.
  3. If you find the dough to be dry add milk as required for binding the dough.
  4. Cover and keep the dough in the refrigerator for half an hour.
  5. Roll out the dough between two parchment sheets to 1cm thickness. Use cookie cutters to cut out the cookies.
  6. Place the cookies on a parchment lined baking tray and sprinkle sugar on the top.
  7. Bake it in a preheated oven at 180 degrees for 10-12 minutes or until the edges turn golden brown.
  8. Cool them completely on a wire rack. Store them in an airtight container and it should stay good for ten days.

Nice biscuits

Notes

  • Baking time and temperature as per your oven. The cookies get baked quickly and have a tendency to get burnt so keep an eye on them. Do not over bake, once it starts to turn lightly brown along the edges. Take them out, they will be soft when hot but will harden on cooling.

I would love to hear back. If you try my recipe tag me on facebook, instagram and Pinterest
For recipe request you can comment below.
Happy baking!

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4 thoughts on “Whole wheat Nice biscuits (Old fashioned coconut cookies)”

  1. Hi. Thanks for the lovely recipe. I tried these Nice biscuits . They turned out yum. We all loved it . It’s a keeper recipe.
    I just wanted to ask …can I add milk to put to dough together. As my dough was crumbly and I couldn’t roll them it out.
    Thanks

    1. Hi Smita, so happy to know. Thank you for your feedback. Ideally this recipe doesn’t require milk as the butter will be sufficient to bring the dough together. Perhaps your flour needs more moisture and that’s why you’re getting a crumbly dough. So you may add a teaspoon of milk at a time to bring the dough. Hope that helps.

  2. I am looking at cookie recipes and they are awesome! I only wish you used tsp/cups etc instead of weight measure. Not everybody has kitchen scale. Thansk

    1. Hi Sachi, actually in baking measurements in gram gives the best results and most people prefer that… but in cookies cup measurement also works.. You can tell me for which recipe you require cup measurements and I’ll provide you an approximate one.

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