Ingredients
| 80g sugar | |
| 200g butter, softened | |
| 2 eggs | |
| 100g fine desiccated coconut | |
| 200g plain flour | |
| 100g kaya (pandan and coconut jam, available from most Asian supermarkets) | |
| icing sugar, to finish |
A South East Asian twist on a classic raspberry jam-filled cookie that’s perfect for snacking.
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Instructions
| 1. | Heat the oven to 160°C fan bake. |
| 2. | Use a stand mixer with a paddle attachment to mix the sugar and butter until well combined. |
| 3. | Add the eggs one at a time, mixing well each time. |
| 4. | Combine the desiccated coconut and the flour and add it in three lots, mixing until the dough just comes together. |
| 5. | Roll the dough between two sheets of baking paper to roughly 3mm thick. Put onto a tray and into the freezer for 5 minutes. |
| 6. | Remove the top sheet of baking paper. Use a scalloped round cutter to stamp out as many cookies as possible. |
| 7. | Use a smaller star cutter to stamp out the centre from half of the cookies. |
| 8. | Reroll the leftover dough and repeat. Return the tray to the freezer for another 5 minutes. |
| 9. | Remove the bottom sheet of baking paper and place the cookies onto a lined baking tray, leaving some space between each one. |
| 10. | Bake the cookies for 10 minutes, rotating the tray halfway through. |
| 11. | The cookies are ready once they are golden. Remove from the oven and leave to cool on a cooling rack. |
| 12. | Pipe the kaya onto the whole cookies, then place the cutout cookie on top and gently sandwich them together. |
| 13. | Finish by lightly dusting with icing sugar. |
Recipes & food styling Wendy Lau / Photography Tony Nyberg