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Categories:Viewed: 34 - Published at: 8 months ago
Ingredients
- CRUST
- 250 g flour, unsifted
- 25 g superfine sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 125 g butter, room temp
- 3 large egg yolks, from very large eggs
- 15 ml water
- FILLING
- 4 -6 tablespoons apricot jam, fine
- 3 large egg whites, from very large eggs
- 250 g sugar
- 500 ml desiccated coconut
Method
- Sift together the flour, superfine (caster) sugar, baking powder and salt.
- Rub the butter lightly into the flour with fingertips until like crumbs.
- Beat egg yolks lightly with the water, and add.
- Mix until a soft, manageable dough forms. Add a tiny bit more water if the dough is too firm.
- Knead this dough well, cover, and set aside.
- Heat oven to 180 deg C/350 deg F.
- Grease the hollows of patty pan tins, or spray with nonstick spray. (I'm talking about the shallow hollows -- not deep ones like for muffins).
- Roll the dough out thinly on a floured surface.
- Press out circles large enough to form adequate pastry crusts for the patty hollows.
- Line the patty hollows with the pastry.
- Put a small blob of jam in each crust -- about 3/4 teaspoon.
- Whip the egg whites until quite stiff.
- Slowly add the sugar and whisk well after each addition.
- Stir in the dessicated coconut.
- Put spoonsful of this filling in the patty hollows over the jam blobs. Try to do this neatly as it affects the final shape of the cookie.
- Bake the cookies 20 - 25 minutes in centre of oven.
- Cool slightly in the pans, then lift out and cool on wire racks.
- About 30 cookies.
