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!