Monday 5 September 2011

Coconut Bangkit Cookies

          Hard to believe that it's the eighth day of Eid.......It's the first day in a long time I kind of chilled out... thanks to the school holidays! I'm slowly getting back to my pre-Ramadhan routine. First stop, the first in 5 weeks!!  I was worried before starting as it was my longest break.....but it turned out fine. I went for only 2 circuit rounds ( I usually do 3) but Grace, the trainer, made me do more toning exercises. Overall, I feel good.....
           The final week of Ramadhan  was crazy for me. Made a few types of cookies but did not manage to post them here. So this afternoon, I took some pictures  of the cookies & uploaded them. 

          I decided to make Coconut Bangkit Cookies because there were 3 ticks on the recipe, indicating that I liked it when I tasted the samples after the baking class from which I learnt to make the cookies. This recipe is by Nurul Imah.

120g tapioca flour (aka cassava flour)
50g plain flour

170g butter- softened (I added 30g more as my dough was crumbly)
150g powder sugar
1 egg yolk
1/4 tsp salt
1/2 tsp double-acting baking powder (or 1 tsp regular baking powder)
1/4 tsp vanilla (I used pure vanilla paste)
80g dessicated coconut - grind till fine

egg (slightly beaten)
sesame seeds (I used sliced almond)

  1. Prepare in advance: Combine A. Place on a baking pan lined with baking paper & bake for about 15 minutes at 100 deg C. Switch off oven & leave to cool completely before sifting. (This process will lighten flour. I did this 1 day in advance.)
  2. Combine B & blend well.
  3. Add in A & blend well.
  4. Cover dough with plastic & leave to rest for 1 hour.
  5. Divide dough in half. Place dough in between 2 plastic sheets & roll it to about 1/4 inch thick. With a floured cookie cutter, cut out cookies. Place cookies 1/2 inch apart on lined baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
  6. Let cookies rest for at least 1 hour.
  7. Brush cookies with  beaten egg & sprinkle sesame seeds. 
  8. Bake for about 30-40 minutes at 150 deg C.

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