I've made these biscuits for years now. I came across the recipe when I began my Cake business in 2003. I couldn't believe the number of people who would come up to me at the markets and ask if there was a cake that didn't have eggs or nuts or was gluten free. So I was always glad that I had these available for them. I would sell these individually or in a sweet cellophane bag with a chunky ribbon. I always thought they made a cute gift all wrapped up; something a bit different.
Preheat oven to 180C. Grab your slice tin and pop in some baking paper so it comes up the sides. Now get a bowl and fill it with 150g desicated coconut, 150g rice flour, 105g caster sugar (or 1/2 cup, whatever's easiest for you) and a pinch of salt. Stir well. Now get your half cup measure and your teaspoon measure. Fill the 1/2 cup with tap water and the teaspoon with Vanilla extract and add it to the mix. Stir through then transfer mix to your prepared tin, pressing in firmly, making sure it is all even. Otherwise you'll get some thin and crispy bikkies and some fat and fluffy ones. Bake for 40 mins or until edges start to brown and top is golden.
Get your wire rack and cut a piece of baking paper the same size. Put the baking paper on your bench and then the rack over the top. (You'll thank me later) After you've pulled the tin from the oven pull it out of the tin and place on your rack to cool (discarding the baking paper you cooked it in).
When it is cool, make your pieces with a sharp knife. The mix may be a little crumbly, so cut carefully. Now grab a saucepan and fill it about a 1/4 full with water. Bring it to a simmer. Now place 140g of white chocolate melts in a heatproof bowl and melt over the pan of simmering water, making sure the bowl does not touch water. Stir until smooth. Then using a teaspoon, drizzle over the biscuits.(You need to ensure that there is enough chocolate on each biscuit otherwise they will taste dry) Allow chocolate to set before serving. (about 5mins) Now all you have to wash is the rack as you can just throw out the baking paper with all the hardened chocolate. (Remember to rinse your bowl out straight away too!)
The beauty of these is that you can make them and then store them in a sealed container in the fridge for up to 1 week! Enjoy
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