1 COCONUT JAM COOKIES
MAKES 14-16 COOKIE SANDWICHES PREPARATION: 15 MIN CHILLING: 30 MIN BAKING: 8-10 MIN 125g soft butter or margarine 180ml (¾c) light brown sugar 1 egg 5ml (1t) vanilla essence 375ml (1½c) desiccated coconut 250ml (1c) flour 1,2ml (¼t) bicarbonate of soda 1,2ml (¼t) baking powder FILLING 125ml (½c) strawberry or raspberry jam
Preheat the oven to 160°C. Line two large baking sheets with baking paper. 1 Put the butter or margarine and sugar in the bowl of an electric mixer and beat until creamy. 2 Add the egg and vanilla essence and mix until well combined. 3 Add the rest of the
ingredients and mix t – teaspoon/s T – tablespoon/s lightly. Shape the dough into a ball, cover with clingfilm and chill in the fridge for at least 30 minutes. 4 Divide the dough in half, generously sprinkle flour on a work surface and roll out one half of the dough to 3mm thick. Using big cookie cutters, cut out shapes. Roll out the other half of the dough and cut in the same way. Then, using smaller cutters in the same shapes, cut out holes in the middle of the second batch of cookies. Lightly knead the offcuts and repeat the previous steps until you’ve used all the dough. 5 Put all the shapes on the prepared baking sheets and bake for 8-10 minutes or until golden brown. Transfer to wire racks and leave the cookies to cool completely then store in an airtight container. 6 Filling Just before serving, use the jam to sandwich together each whole cookie with a cutout cookie. c – cup/s
MAKES 25-30 COOKIES IN ASSORTED SIZES PREPARATION: 10 MIN CHILLING: 2 HOURS BAKING: 10-12 MIN 175g butter 200g icing sugar 10ml (2t) vanilla essence 375g cake flour 5ml (1t) ground mixed spice 5ml (1t) ground cinnamon 5ml (1t) ground ginger 1 egg 1 egg yolk extra ground mixed spice for sprinkling
Preheat the oven to 160°C. Line three baking sheets with baking paper. 1 Put the butter, icing sugar and vanilla essence in a food processor and blitz until smooth. 2 Add the flour, spices, egg and egg yolk and blitz to form a smooth dough. Remove from the food processor and shape into a ball. Wrap in clingfilm and chill in the fridge for 2 hours. 3 Put the dough between 2 large pieces of baking paper and roll out to about 5mm thick. Using cookie cutters, cut out assorted shapes and arrange on the prepared baking sheets. 4 Sprinkle extra mixed spice over and bake for 10-12 minutes or until golden brown. Leave to cool slightly then transfer to a wire rack to cool completely.