Please forgive my lack of blogging, it has been a tad chaotic at The Cake Doctor’s Practice. We have had a lot of cake orders of late in addition to all our classes and workshops. I have been playing with recipes but just when I remember to take a photo of the cakes or biscuits I get distracted or they get eaten!
I was determined to write something up today so this the first of three!
8 oz softened butter
5 oz caster sugar
1 egg yolk
1 tsp vanilla extract
10oz plain flour
4 oz desiccated coconut
6 tbs jam ( I used strawberry)
1.Preheat the oven to 180C / 160C fan
2.Beat the sugar, egg, vanilla and butter together until light and fluffy
3.Mix in the flour and coconut to form a stiff paste
4.Line a baking tray with parchment paper
5.Form the dough into walnut sized balls and place on the tray. I used a small ice cream scoop. Make sure you leave enough space for the cookies to spread.
6.Pass the jam through a sieve to ensure an even consistency.
7. Use the end of a wooden spoon to form a small dent in the top of each cookie then fill the dent with jam.
8. Bake for 15 minutes until golden brown.
9. Allow to cool on the tray for a few minutes before transferring to a cooling rack.