Step 1

Preheat oven to 180°C/350°F. Grease and line a large oven tray with baking paper.

Step 2

Spread flour over a large oven tray. Bake 8 minutes or until lightly toasted; cool. Sift flour into a large bowl; make a well in the centre and pour in the warm ghee, the cold water and vanilla. Using a dinner knife, stir until the mixture just combines. Turn onto a lightly floured surface. Divide dough into two even portions; tint one portion pale green, knead until smooth and evenly coloured. Knead plain portion until smooth.

Step 3

Using your hands, combine the coconut and palm sugar in a small bowl until mixture clumps together; shape ¾-teaspoonfuls of the mixture into 24 flattish cube shapes.

Step 4

Roll 1 tablespoonful of the dough into a slight oval shape; flatten with the palm of your hand until 5cm (2-inches) wide. Place a piece of the palm sugar mixture in the centre. Bring up dough edges around filling, pinching to enclose filling. Repeat with remaining dough and filling. Using the back of a knife or a pastry crimper, mark a leaf pattern on the top of each biscuit.

Step 5

Bake for 12 minutes or until lightly golden; cool on trays.

Step 6

Place sifted icing sugar on a plate. Roll biscuits in icing sugar to evenly coat.