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Tuesday, 24 June 2014

Coconut oats n pineapple jam cookie flowers


They smell wonderful n have a chewy texture. 

I wanted to make Monte Carlos but the cookies were a bit too thick for sandwich style so instead I put the jam on top n baked a few minutes to harden the jam.

They are quite localized flavoured with dessicated coconut inside n the jam is translucent n looks like a glaze on the cookie.

From the top view they look like flowers, don't they?
These have been submitted to the SCS Star Baker Challenge 2014 2-Star Challenge.


Recipe from the cookbook Fresh & Tasty Biscuits  & Cakes

1/2 cup softened butter - I used unsalted SCS butter 115 gm
1 cup brown sugar - I changed to 1/2 cup brown n 1/2 cup white sugar
1 egg
2 teaspoon vanilla essence - I used 1 teaspoon vanilla and 1 teaspoon honey
1 cup plain flour - sifted 
1/2 cup self raising flour
1 cup dessicated coconut 
1 cup rolled oats
Some pineapple jam instead of raspberry jam


Method 
Cream the butter and sugar till light n fluffy
Add in the egg, vanilla, honey and mix well.
Use a spatula fold in the plain flour, self raising flour and oats and desiccated coconut.
Set the oven to 160 degree celcius 
Line 2 trays with non stick baking paper 
Roll into balls using a tablespoon 
Put in the tray and flatten with a fork 
I baked them for 14 minutes n took out n applied pineapple jam and baked again for a few minutes. 
Remove onto racks to cook completely before storage. 


Ingredients 
Pineapple Jam


Cookie dough


Before baking 


After baking


Lovely chewy cookies, happy baking!