In collaboration with Daily Bread and Butterboy, we're thrilled to present our coconut cookie, inspired by the coconut hues of Deadly Ponies' new footwear collection. Thanks to the bespoke boot-shaped cookie cutters in the form of our Rider & Kaze Boot, this delectable collection is ready to delight and (maybe?) share…

DEADLY PONIES X DAILY BREAD

INGREDIENTS

145g brown sugar
100g threaded coconut
200g plain flour
5g salt
115g butter
65g coconut cream

METHOD

STEP 1. Preheat your oven to 160°C.

STEP 2. Melt your butter and stir through with coconut cream, brown sugar, threaded coconut, plain flour and salt.

STEP 3. Once mixed through, roll your cookie dough out on a flat surface using a rolling pin to a half a centimetre in thickness.

STEP 4. Dip your cookie cutters with flour each time you use them to create your boot shapes.

STEP 5. Place on to a baking sheet with baking paper with space between each, and leave to chill for 20 minutes in the fridge.

STEP 6. Once the oven is preheated, bake the cookies for about 10 minutes or until they are a light golden brown.

Let them cool before consuming (this part will be the hardest, but the wait is worthwhile).

DEADLY PONIES X BUTTERBOY

INGREDIENTS

200g brown sugar
150g caster sugar
400g plain flour
12g baking powder
5g baking soda
4g table salt
200g desiccated coconut
100g dark chocolate chips
250g of unsalted butter, cut into cubes
2 whole eggs
1 tablespoon of vanilla paste (or alternatively vanilla extract)

METHOD

STEP 1. Preheat the oven to 180°C.

STEP 2. Scale butter, and place into the mixing bowl of a stand mixer.

STEP 3. Add in the caster sugar and brown sugar. Using a paddle attachment, place the mixer on 2nd speed and cream the butter and sugar until it is light and fluffy, about 2-3 minutes.

STEP 4. Crack eggs into a small container, and add the vanilla extract. Then place the mixer on 1st speed, and add the eggs one at a time, scraping the bowl down in between each addition.

STEP 5. Next add in the plain flour, baking powder, baking soda and table salt into the mixer. Then place the mixer on 1st speed and mix it just until it is combined. Then scrape down the bowl.

STEP 6. Pour the coconut & chocolate chips into the mixer. Then place the mixer on 1st speed and mix it just until it is combined. Then scrape down the bowl.

STEP 7. Roll the dough out on a flat surface, to one centimetre in thickness. Dip your cookie cutters into flour each time you use them to create your boot shapes, and then place on to a baking sheet with baking paper, at least 5cm apart.

STEP 8. Once the oven is preheated, bake the cookies for about 10-12 minutes or until they are a light golden brown.

Let them cool for at least 10 minutes before consuming (this part will be the hardest, but the wait is worthwhile).