1/4tspSaltUse salt if your butter is unsalted or if you're using coconut oil. Omit if using salted butter
1/3cupRaw sugarYou can use any sugar you prefer
1/2cupButter, chilled, and cut into small cubesYou can also use chilled coconut oil.
1/3cupCoconut milkYou can use coconut or regular cream as well
1medium Mango, peeled and cut into small cubes
1/2cupDried shredded coconut
2-3tbspWhite chocolate, roughly chopped
Preheat your oven to 200 C. Line a baking tray with baking paper or Silpat.
In a large bowl, whisk the dry ingredients – wholewheat flour, amaranth flour, cardamom powder, baking powder, raw sugar, and salt ( if using unsalted butter/coconut oil).
Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
Pour over the coconut milk and mix with a fork until the dry ingredients are just moistened. If the mixture seems too dry, add in a bit more milk.
Add in the mango, coconut, and white chocolate.
Turn the dough out onto a well-floured surface and press together gently till it forms a ball.
Press into an 8" circle, about 2" in thickness. Use a cookie cutter to cut out into any shape you like. I used a 2" round cookie cutter. Gently place on the prepared tray. Brush lightly with coconut milk/cream.
Bake for about 25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.