About the Recipe
These recipes are my own created from learning to cook at a young age from my mother.
In the old days we used Wood stoves or a woodburning stone oven cooked the old traditional Pitcairn way. I use an electric oven we have had for many years and still bake a lot.
Meralda's Recipes
Arrowroot Biscuit: Meralda's recipe:
Ingredients
1 Coconut finely grated
1 cup water or water from the coconut
4-6 cups or more of Arrowroot flour
1 1/2 teaspoon salt
1/2 cup Vegetable oil
Preparation
Step 1
True Pitcairn style.
Husk a good dried coconut that when shaken you can hear the liquid inside.
Crack open the nut collecting the coconut water.
Una (grate) the coconut flesh
Step 2
In a good size bowl, add the coconut Yotta(grated coconut) and the water. mixing well. squeezing it to release the coconut milk. add the oil, salt and add in the arrowroot flour, mixing as you go the kneading it into a soft spreadable dough.
Step 3
Using a flat baking tray. you can either spray it with oil or use baking paper. put some dough on the baking paper and using another on top, use a rolling pin and roll out to a very thin even sheet on your baking tray.
If you dont have baking paper, lightly grease the baking tray and with small amounts of dough, using your fingers, flatten it out over the baking sheet to a smooth dough covered sheet. you can now score the dough into the shape you want or leave it whole and break it up once you have baked it.
Step 4
Turn your stove to 200 with at least 2 shelves ready. place the first tray on the bottom tray and roll out the second tray. place second tray on the bottom and 1st on top shelf checking to see so it wouldnt burn. If oven is too hot reduce to 180. cook until lightly brown.