Coconut, Chocolate and MannaBrew Sandwiches

1. For the biscuits, using a hand mixer, beat the butter until pale, 3-4 minutes.  
2. Add the sugar and salt and beat until light and fluffy, 3-4 minutes. 
3. Add the egg and vanilla essence and mix to combine.  
4. In a separate bowl, combine the cake flour and MannaBrew Organic Mesquite Flour.  
5. Add half of the flour mixture to the butter mixture and beat until combined. Mix in the remaining flour mixture.  
6. Using your hands, shape the dough into a disc. Cover with plastic wrap and refrigerate, 20 minutes.  
7. Preheat the oven to 180°C and line 2 baking trays with baking paper. 
8. Place the dough between 2 sheets of baking paper and roll it out to a thickness of 3mm thick.  
9. Cut out 36 discs using a round cookie cutter with a 4.5cm diameter. Arrange the discs on the baking tray and refrigerate, 10 minutes. Use a cookie stamp to decorate each biscuit, if preferred. 

1. Bake for 5 minutes and transfer the biscuits to a wire rack to cool. 
2. For the coconut ice, combine the icing sugar and desiccated coconut. Make a well in the centre. 
3. Add the coconut oil, butter and MannaBrew Espresso and stir to combine.  
4. To assemble the biscuits, place one biscuit upside down on a work surface. Place the cookie cutter, used to make the biscuits, over the biscuit. Spoon 12g of the coconut ice into the cutter. Using the cookie cutter as a guide, press the coconut ice firmly to cover the cookie. Remove the cookie cutter.  
5. Place a second biscuit on top to form a sandwich. Repeat with the rest.  
6. For the coating, use a small palette knife to spread the melted chocolate evenly along the sides of the sandwiches.   
7. Roll the sandwiches in the desiccated coconut to coat and allow to set.  

TIP: The cookie dough can be prepared, rolled out, and cut in advance, then refrigerated overnight.