Sawborow
These delicious crunchy biscuits were in our room as a welcome treat on our arrival at The Charleston in Galle Fort. Remember sago? It gives a delicious crunchy texture to the Sawborow. Sawborow keep really well in an airtight container for one month.
SERVES
100
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
60
MINUTES
Ingredients
1kg sago
1.4kg freshly grated coconut
1kg sugar
40g breadcrumbs
20g fennel seed
50g coconut butter
Method
Preheat the oven to 120°C. Line a baking tray with parchment paper.
Combine all ingredients and mix with your hands until the mixture sticks together, adding 1-2 tablespoons of water if necessary. The moisture in the coconut will determine if you need the additional water.
Place a cookie/biscuit cutter (7.5cm approx.) on the baking sheet.
Add a few tablespoons of the mixture and using the back of a spoon, press down until tight and compact. Carefully remove the cookie/biscuit cutter.
Repeat until all of the mixture has been used. Bake for 45 minutes until pale golden, turn over and bake the other side for 15 minutes.
Note: When you remove the sawborow from the oven, they will appear to be soft, but they become very crispy as they cool.
