Coconut Jam Mikado Biscuits

Prep: 35 mins

Bake: 12 mins

Sweet pastry Ingredients

  • 125g butter
  • 125g caster sugar
  • 1 medium egg
  • 1/2 tsp vanilla extract
  • 250g plain flour
  • Coconut meringue
  • 1 medium egg white
  • 55g caster sugar
  • Dash vanilla extract
  • 1/4 tsp cream of tartar
  • 25g desiccated coconut
  • 1 drop red food colouring
  • 175g strawberry jam

Method

Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment.

In a mixing bowl, cream the room-temperature butter, sugar, and vanilla until pale and creamy. Beat in the egg, then add the flour and mix just until a soft dough forms. Wrap and chill for 1 hour.

On a lightly floured surface, roll half the dough into a rectangle about 7 × 6 in (approx. 18 × 15 cm). Cut into rectangles 1.2 × 3.5 in (approx. 3 × 9 cm) to make 10–12 biscuits.

Arrange on the lined tray and bake for 12 minutes, until set and lightly golden at the edges. Cool on the tray briefly, then transfer to a wire rack to cool completely.

For the coconut meringue, place the egg white, sugar, and cream of tartar in a clean, dry heatproof bowl. Bring a small saucepan of water to a boil, then reduce to a gentle simmer. Set the bowl over the pan (without touching the water) and whisk for 2–3 minutes, until the sugar dissolves.

Remove from the heat and whisk with a stand or hand mixer for about 5 minutes, until stiff, glossy, and cool. Beat in the vanilla and a little red food colouring to a soft baby pink.

Spoon into a piping bag fitted with a round nozzle and pipe two lines of meringue over each cooled biscuit. Sprinkle with coconut, then finish with a line of strawberry jam down the centre.

Makes: 10-12

Fig Rolls

Plain sugar pastry

Stewed fig and dates – like a sticky toffee pudding

Ground cinammon pinch with the mix

Filling cooking it down and cooling it down

Pastry rolling it down into a rectangle

Little bite size one

Fig Rolls

Makes: 12

Prep time: 30 minutes

Baking time: 12-14 minutes

Pastry

  • 180g plain flour
  • Pinch salt
  • ¼ tsp baking powder
  • 55g butter
  • 40g soft brown sugar
  • 1 medium egg
  • Dash vanilla
  • Filling
  • 140g dried figs
  • 30g dried dates
  • 25g soft brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp stem ginger (optional)
  • 1 egg, for egg wash

Method

Cream the butter and sugar in a stand mixer with the paddle until pale. Beat in the egg and vanilla. Sift together the flour, baking powder, and salt, then mix in just until a soft dough forms. Wrap and chill for 30 minutes.

While the dough chills, put the figs, dates, and sugar in a saucepan and just cover with water. Simmer gently for about 5 minutes, until the fruit is soft and the liquid has reduced to a thick mixture. Blitz with the cinnamon and ginger (if using), spread on a plate, and chill for 10 minutes.

Preheat the oven to 190°C (170°C fan). Line two baking trays with parchment.

On a lightly floured surface, roll the dough into a 25 × 20 cm rectangle. Slice lengthways to make two strips (25 × 10 cm each).

Spoon or pipe a line of filling down the centre of each strip. Brush the edges with water, roll up to enclose the filling (as for sausage rolls), and place seam-side down.

Cut each log into 6 pieces to make 12 fig rolls. Arrange on the trays and lightly press the tops with a fork to imprint and flatten slightly.

Egg wash and bake for 12–14 minutes, until lightly golden. Cool on the trays for a few minutes, then transfer to a rack.

Chocolate Chip Cookies

Prep: 20 mins

Bake 13 mins

Ingredients

150g butter

80g soft brown sugar

60g caster sugar

1 medium egg

Dash vanilla essence

150g plain flour

¼ tsp baking powder

¼ tsp bread soda

200g dark chocolate

Method

Line two baking sheets with parchment paper and set aside.

Place the butter in a saucepan over medium heat and melt. Continue to cook, swirling the pan, until it foams and turns a light golden brown. Remove from the heat and set aside to cool slightly.

In a mixing bowl, whisk together both sugars and the browned butter until combined.

Add the egg and vanilla and mix until smooth.

Add the flour and both raising agents (baking powder and bicarbonate of soda) and mix just to combine.

Stir in most of the chocolate chips, reserving a handful for the tops.

Chill the dough for 20 minutes.

Roll into 10 balls and arrange 5 on each tray, leaving plenty of space for spreading.

Gently flatten each ball and press the reserved chocolate on top.

Chill for another 10 minutes while you preheat the oven to 200°C (180°C fan).

Bake for 13–15 minutes, until lightly golden at the edges.

Remove from the oven and, while still hot, sprinkle with a little sea salt (optional). Leave to cool on

the trays for a few minutes before transferring to a wire rack.

Makes 10

3 Ingredient Bounty Bars

Makes: 10

Prep: 10 mins

Chill: 20 mins

Ingredients

185g desiccated coconut

230g condensed milk

200g dark or milk chocolate, melted

Method

Into a large bowl, add the coconut and condensed milk. Mix well.

Divide into 10 long rectangular bars. Squeeze together with your hands to compact.

Place in the freezer to chill for 20 minutes.

Melt your chocolate and dip each Bounty bar in the chocolate to cover,

Tap off the excess chocolate and place each bar onto a lined baking tray.

Chill until set and enjoy