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Did you know our cake mixes make a pretty amazing biscuit too? Try these coconut lemon biscuits out!

Ingredients

Lemon Coconut Biscuits400g Summer Hill Pantry Coconut Cake Mix
175g Butter
Zest of one lemon

Method

1. Preheat oven to 170C. Cover a baking tray with paper.

2. Melt butter.

3. Stir in 400g Summer Hill Pantry Coconut Cake and lemon zest. Mix until it forms a crumble.

4. Divide into 12 balls, space evenly on tray and softly press into discs.

5. Bake for 10 – 12 minutes

6. Enjoy!

 

Visit Summer Hill Pantry to learn more about the ethos of this minimal waste and gluten-free premix business.

Share your vegan baking recipes with us on Instagram with #myTWC

 


About The Author

Summer Hill Pantry

Founded by Naturopath and health food innovator Cate Lilja, Summer Hill Pantry's products are designed to create fun and healthy home cooked snacks and treats with ease. Their wholesome, delicious, low allergenic foods are made with minimally processed, wholefood, gut friendly ingredients. They’ve put the hours in at our test kitchen to ensure that you don't have to - our mixes are quick and easy to prepare with consistent and perfect results every time.
Summer Hill Pantry source the best ingredients available, which are nutrient dense and minimally processed to retain the maximum amount of nutrition. They strive to partner with local growers and suppliers, always using Australian grown when available. Products will never have any added colours, flavours, preservatives, emulsifiers or gums.
Summer Hill Pantry have a strong commitment to our environment and use reusable or biodegradable packaging, reducing the use of plastic as much as possible without compromising product quality and safety. They continually review processes, packaging, material and operations to ensure they’re doing the most possible to reduce their environmental footprint.

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