biscuits
Image by:

Hertzoggies

Recipe from: 15 October 2010
Preparation time: 30 mins
Cooking time: 20 mins
 
Delicious family favourite that won't stick around the cookie jar for long.
 
 
 

Ingredients

 
  • Pastry:
  • 250
    g
    soft butter
  • 150
    g
    sugar
  • 2
    large eggs
  • 5
    ml
    vanilla essence
  • 750
    ml
    cake flour
  • 10
    ml
    baking powder
  • 5
    ml
    salt
  • Filling:
  • 625
    ml
    smooth apricot jam
  • 300
    g
    sugar
  • 70
    g
    butter
  • 3
    eggs, yolk and whites divided
  • 5
    ml
    vanilla essence
  • A pinch of salt
  • 160
    g
    desiccated coconut
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180ºc.
Butter a 12 hole muffin pan or 12 small tartlet pans.
Beat butter and sugar together until light and fluffy. Add the eggs one at a time and beat thoroughly after each addition.
Add essence, beat again until combined.
Sift the cake flour, baking powder and salt together and add to the butter mixture. Mix together to form a soft dough.
Cover with cling wrap and refrigerate for 15 minutes.
Roll the dough on a flour covered surface to a 3mm thickness and press out with small tartlet tins. Place the dough into the prepared pans and prick with a fork.
Spoon some apricot jam onto every tartlet.
Beat the sugar and butter until light and creamy. Add the egg yolks one at a time and beat thoroughly after each addition. Add the vanilla essence, salt and coconut and mix well.
Beat the egg whites to soft peak stage and fold into the coconut mixture. Top the apricot jam with this mixture.
Bake for 10 minutes in the pre-heated oven.
Reduce the oven temperature to 160ºC and bake for another 8 to 10 minutes, until the topping is golden brown.
Remove from the oven, cool down slightly and remove carefully and transfer to wire rack to cool completely.
Store in an airtight container.

For more of PinkPolkaDot's recipes click here.
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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