If you follow me on Instagram you’ll know that I do a fair bit of baking. Especially of biscuits. My late Gran’s ginger biscuit recipe is well known locally as they’ve been enjoyed at numerous WI, school governor and other committee meetings over the years. I was thrilled therefore to see an invitation pop into my inbox from Bacofoil to join a baking masterclass with Great British Bake Off Quarter finalist Benjamina Ebuehi where we would be creating her new white chocolate and coconut cookies using Bacofoil’s non-stick baking paper.
Over the years I’ve been lucky enough to meet a few bake off contestants and I was rather looking forward to meeting Benjamina until I realised that a dairy clash meant that I couldn’t make it to London that day. I was genuinely gutted. Like a good blogger I sent a little email back, thanking them for the invitation, saying I couldn’t make the event, but that I’d love to be kept informed for future campaigns that they were working on with Bacofoil that were around baking.
Often with brands that can be the end of the communication, but in this case the local Bacofoil PR people said that they would send me some of the new non-stick baking paper to try out along with Benjamina’s recipe. Fast forward a couple of weeks and this lovely little package arrived in the post along with the promised baking paper.
How utterly lovely of them!
Now I’ll be honest and say that I wasn’t really all that sure quite how they were planning to revolutionise the world of baking paper. I mean baking paper is just baking paper isn’t it?
Oh, how wrong I was!
The new Bacofoil non-stick baking paper is completely different as it has a unique 3D textured surface which, when you examine closely, looks like it is covered in little dimples. This means that no only does your baking not stick to it, because there is less of your baking in contact with the parchment the hot air in the oven can directly come into contact with the base of your biscuits, rather than just conducting through the baking tray that you’re using.
The non-stick baking paper also means that you’ve less washing up when you’ve finished baking as you can simply put your baking tray or sheet back on the shelf without washing. You can even use it to help you roll out pastry, or even make your own piping bag from it.
I put the paper to the test when making a batch of Benjamina’s white chocolate and coconut cookies and found it to be fantastic. They didn’t stick at all to the paper during the baking and I managed to get a really even bake onto cookie too. That’s something that I’ve been struggling with whilst getting to grips with a gas oven (remind me never to live anywhere with a gas oven again – electric all the way from now on!) so I’m hoping that trying out my regular ginger biscuit recipe with the paper may have good results too.
I strongly recommend you try these cookies as they were utterly delicious, especially warm straight from the oven.
The recipe makes quite a lot of dough so I do recommend keeping a batch of it in the fridge so that you can pretend to be a complete domestic goddess by knocking up a second batch of cookies in next to no time. I happened to have a box of Bacofoil All-Purpose Zipper Bags in the cupboard which are perfect for keeping dough like this in.
My only top tip would be, if you’re making white chocolate and coconut cookies, do pay attention when doing so. Or like me you might end up with the first batch being just coconut cookies instead!
Benjamina’s White Chocolate and Coconut Cookies
- Bacofoil Non-Stick Structured Baking Paper
- 220g Plain Flour
- 1/2 tsp Baking Powder
- Pinch of salt
- 60g Unsweetened Desiccated Coconut
- 125g Caster Sugar
- 75g Brown Sugar
- 125g, Unsalted Butter, softened
- 1 Egg
- 1 tsp Vanilla Extract
- 100g White Chocolate Chips, plus extra for decoration
- Toasted Coconut flakes, to decorate (optional)
- Line a baking tray with Bacofoil Non-Stick Structured Baking Paper, and preheat the oven to Gas Mark 4/160°C fan
- In a large bowl, sift together the flour, baking powder and salt. Stir in the coconut and set aside
- Cream together butter and sugar until pale and fluffy, then add in the egg and beat until the mixture has combined. Add the Vanilla Extract.
- Pour in the flour mixture, and mix through with a spoon until there are no streaks of flour and you are left with dough. Using an ice cream scoop, scoop out balls of dough and place them on the baking tray with at least 1 – 2 inches spacing between them
- Transfer the tray to the fridge and chill the dough for 30 minutes or until firm
- Bake the cookies for 12-15 minutes until the edges are firm but the centre is still a bit soft, leaving a tasty, gooey middle
- Place the cookies on a wire rack to cool completely and then decorate the cookies if you wish with some melted white chocolate and toasted coconut flakes
Disclaimer: Bacofoil sent me a couple of rolls their non-stick baking paper and some cookies made at their event with Benjamina. All opinions remain my own.