The classic maxi pad shape is ubiquitous enough that you don't even need a special occasion to serve these tasty and absorbant coconut biscuits. They are more like scones than cookies, and happen to be vegan.
A recipe for that mysterious blue liquid is also included, but the biscuits are equally yummy dipped in tea (preferably a red zinger), or spread with, say, raspberry jam. If you overbake them, pass them off as “unbleached” or apply a white icing topsheet.
Beat together coconut milk and sugar.
Combine dry ingredients and mix into coconut mixture until well combined.
On a floured surface, roll dough out to 1cm (½″) thick. Using a glass or round cutter, cut rounds from the dough. Using the same cutter or a larger one, trim the sides of each round to make a pad shape (wings, ruffles, and other technological enhancements are up to your own ingenuity). Dough engineers among you will note that the trimming can be combined with the first step of the cutting, by cutting overlapping shapes.
Bake at 180°C (350°F) until barely coloured, about 12-15 minutes.
For syrup, combine water, sugar and optional lemon juice in a small saucepan. Bring to a boil and simmer until sugar is completely dissolved. Stir in 1-2 drops of blue food colouring and let cool to room temperature.
Drip syrup onto maxi pad biscuits and compare effectiveness of biscuits against side leaks, overnight overflows, surface wetness, and total structural meltdown.
Makes one economy pack (about 3 dozen).