Aaah, sorry I was a little bit MIA this week but school and life got in the way and basically led to me dropping all maths – yes I am proud of my life choices (:D :D) but I did miss this! Now, on to the post…
How I used to feel… hehehehehe
Now I know I am not the only one who has had a friend who is… kind of awesome at everything. You want to hate them but you just can’t because they don’t brag, aren’t spiteful and basically, they are a pretty fabulous human being
This friend is CG. Honestly, if I managed to make a list of what this girl was good at it, it would be equivalent to one of those cartoon scrolls that rolls out of the room and you see it do a lap of the earth before returning back to you. Hehehehehehehe that skit always makes me smile!
Seriously the list just keeps
And going a little more
In all of the 5 years out of her now-17 year life I have known CG, she has never, not once, boasted about the fact that she runs like a cheetah or that she has the ability to do those fancy piano key skids and that makes her all the cooler because of it!
Also do you remember this cookbook?
Yes, my latest obsession when it comes to baking, I try and only bake from this book these days considering it is the one I intend to grow old with and pass down through the generations. It was a birthday present to me from CG
Obviously, that meant I had to make CG something from this book and hopefully without it becoming the unmitigated disaster which was her 2011 brownies… oh the memories
Considering this book has more ideas that I can even begin to fathom, I decided to go for something traditional and easy to transport for school. But as classic as CG’s tastes are, she is definitely not boring.
So a classic with a twist was needed. And a classic with a twist was found
Sweet, melting biscuits with a nice crumb and buttery texture combined with sweet, vanilla buttercream is nice. Normal. Delicious even.
But when jam gets involved and then coconut joins the party, it becomes this crazy sugar hit of ultimate decadency, indulgency and the foundation of goodness
See the difference?
Happy 17th CG! Hope you splurged on these cookies and had cake for breakfast too
*My changes are in bold
Source: Mastering The Art Of Baking
Makes: 18 biscuits (I made 20 meaning 10 sandwich cookies)
- 125g unsalted butter (I used salted), softened
- 110g caster sugar
- 60ml full cream milk
- 225g self raising flour (SRF)
- 35g custard powder (vanilla pudding mix) + extra, for dipping
- 30g desiccated coconut
- 50g unsalted butter, softened
- 60g icing sugar (icing mixture because sifting the hard chunks of icing sugar takes too long :P), sifted
- 2 tsp full cream milk
- 1 tsp vanilla essence
- 115g raspberry jam (I used strawberry – just remember to get any jam which has a lack of chunky fruit in it – if cannot find that, just warm up very slightly to make easier to spread)
- Preheat the oven to 180 degrees C. Line two large baking trays with baking paper (non-stick)
- Use an electric beater to beat the butter and sugar in a medium bowl until pale and creamy.
- Add in the milk and beat until combined
- Sift together the SRF and custard powder and add to the butter mixture
- Add in the coconut and mix with a wooden spoon until a soft dough forms
- Roll 2 tsp (1 tsp was enough for me) of mixture into a ball and place on prepared tray. Repeat with the remaining mixture, leaving 5cm between each bowl to allow for excess spreading (not much if any)
- Dip a fork into the extra custard powder and then tap off any excess, before using to flatten the balls to about 5cm (mine were roughly 3-4cm) – Dip the fork into the powder occasionally to prevent it sticking to the dough
- Bake the biscuits for 18 minutes, swapping the trays around halfway through cooking or until lightly golden
- Leave on trays to cool completely
- Filling: Beat butter and icing mixture until pale and creamy. Add the milk and vanilla, beating until combined
- Spread one biscuit with ½ to 1 tsp of icing
- Spread one biscuit with ½ to 1 tsp of jam
- Sandwich together and repeat with remaining biscuits
And that is the way the cookie totally doesn’t crumble
Hope to see you all more regularly mes cheris, au revoir!