40 g unsweetened desiccated coconut , plus extra to top
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Anna Jones
Tap For Ingredients
Method
Preheat the oven to 180°C/350°F/gas 4.
Combine the olive oil, yoghurt, juice of 1 lemon and zest of 2 lemons in a bowl. In a separate bowl, mix all the dry ingredients.
Pour the wet ingredients into the dry and mix until you have a soft, doughy consistency. If it’s too dry, add a little more yoghurt.
Roll into 20 evenly sized balls, then place on a baking tray and press down lightly to flatten. Sprinkle with the extra millet flakes and coconut, and grate over the remaining lemon zest.
Bake for 10 to 15 minutes, until golden. The biscuits will be soft when they come out, but will harden as they cool.