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!

Homemade Kaya

This recipe is from my friend Sean Lim in facebook.  This shows my 2nd attempt at making Kaya.  James enjoyed it and I am sure you will like it too.

 

Simple ingredients to make our all time favourite Kaya jam.

 

Ingredients

A. Fine Sugar 150 gm

 

B.  Coconut cream 250 ml

Water 60 ml

Fine Sugar 100 gm

3 Pandan Leafs

 

C. 5 eggs beaten and strained

 

Method

1. Use a stainless steel pot.  Put in the A 150gm fine sugar and use low fire to melt the sugar. Stirring constantly with a wooden spoon till it turns golden colour.  Remove from fire.

 

 

2. Pour in the 60ml water a little by little and stirring constantly.  You will see bubbling - don't worry.  It will be good to line your table with newspapers under the pot. 

 

3.  Add in the coconut cream little bit at a time and keep stirring.  Add in the B. 100gm fine sugar and stirring constantly.

 

Leave to cool completely - this is very important.

 

The mixture after adding in the water, coconut cream and sugar.

 

4.  Beat and strain your 5 eggs.

 

 

 

5.  When completely cool, add in your strained eggs into the coconut mixture. Also add in your pandan leaves.

 

6. Cook on low fire and stirring constantly till mixture turns thick slightly. Then remove from fire and cool completely before bottling.

 



 This is after 5 mins.

 

 

After 10 -15 mins

 

Almost ready

 

Ready after about 20 mins.

 

Spread it on white bread with butter.  Yummy anytime of the day snack!

 

 

One bottle of kaya jam ... smells heavenly and taste good too!

 

Do keep it refrigerated.  Thank you and happy cooking.

 

Coconut cream from Fairprice or Kara brand also can.