Posts Tagged ‘coconut’

Afghan biscuits

Afghan biscuit on a plate
An Afghan biscuit is a traditional New Zealand biscuit made from cocoa powder, butter, flour and cornflakes, topped with chocolate icing and a nut. Like any decent thing that comes from New Zealand, we Australian’s like to claim it (you can have Russel Crowe back now). (more…)

Lemon syrup and coconut muffins

These muffins are little pockets of lemony-coconut magic. They have a level of moistness usually only found in friands.

The uncooked muffins are topped with shredded coconut, cooked, and then have lemon syrup poured on top. This gives them this amazing crunchy-sour-sweet thing going on.

I didn’t make these muffins. Last week I moved back to Melbourne from London and was too busy, well, moving in to my new apartment, to bake.

But my friend Megan (who has posted on here previously) rocked up on my door step and filled my freezer with a variety of muffins (oh yes, more than one type) to tie me over until I could get baking again. How lovely is that?

Oh, and she bought wine, cheese and a few baking basics to get me started. Yea, I know! I’d marry her too if I was that way inclined.

These lemon syrup and coconut muffins were so pretty and tasty I asked her to write up the recipe for me.

My new oven and I are currently eyeing each other up like two cowboys in a western. I can literally here the spurs on our boots rustling as we start our ten paces. So while I stand in my kitchen staring at my oven crazy-like over a glass of wine, here is Megan’s write up.

Take it away Megan!…

When life hands you lemons, make muffins!

This lovely, moist muffin recipe comes via an old work mate, Maggie, who used to keep me really well fed with a variety of yummy soups, desserts and pickles and jams.

You’ll need two lemons for this recipe to get enough juice and rind.

Ingredients
2 cups self-raising flour
90 grams butter, at room temperature
¾ cup caster sugar
1 cup desiccated coconut
1 tablespoon grated lemon
1 egg, lightly beaten
1 cup coconut cream or milk
2 tablespoons shredded coconut

Lemon syrup
½ cup caster sugar
¼ cup water
2 tablespoons grated lemon rind
¼ cup lemon juice

Method

  1. Preheat an oven to 190 degrees and grease a 12 cup muffin tin.
  2. Sift flour into a large mixing bowl, rub in butter with your fingers. Stir in sugar, coconut, rind, egg and coconut cream.
  3. Spoon mixture into the prepared tin, sprinkle with the shredded coconut and bake for about 20 minutes or until a skewer comes out clean and muffins are golden.
  4. To prepare lemon syrup: Combine all ingredients in pan, stir over heat, without boiling until the sugar is dissolved. Simmer for two minutes without stirring.
  5. Pour hot lemon syrup over hot muffins and then turn onto a wire rack to cool. Makes 12

Healthy? 270 calories a muffin.

Storage: They freeze well, otherwise best eaten within a couple of days. Store in airtight container.

White chocolate and macadamia cookies

More is more. More is better.

There are some times in life when less is more. Like with Justin Bieber. But generally speaking, I err on the side of more.

Let’s think about white chocolate and macadamia cookies, sure, that’s good. But now let’s think about white chocolate and macadamia and coconut AND oat cookies? Better.

You know what I don’t get? The four Ingredients or less phenomenon. I get especially mad when one of those ingredients is a jar of korma sauce. That’s not an ingredient. That’s a jar of korma sauce.

It’s not that I think simplicity is bad. Home cooking is good cooking. (My the view is nice from up here on my soap box.) The books annoy me because I like to put A LOT of ingredients in. And I don’t like it when people actively encourage others to put less in.

So when a girlfriend gave me her mum’s recipe for white chocolate and macadamia cookie with LOTS of stuff in. I knew it was going on the blog.

Rant over.

Cookie time.

Waiting to be cooked.

Ingredients
125 grams butter, softened
1 cup brown sugar
2 teaspoons vanilla
1 egg
1 cup plain flour
1/2 cup SR flour
1 cup macadamia nuts (about 100 grams), chopped
1 cup coconut
3/4 cups oats
1 cup (200 grams) white chocolate chips

Method

  1. Preheat your oven to 200C, line a couple of baking trays with baking paper.
  2. Cream the butter and sugar with electric beaters in a large bowl. Or, soften the butter in the microwave (on defrost!) then beat them together by hand with a whisk if you don’t have beaters. Mix in the vanilla essence and gradually add the egg, beating well.
  3. Add both types of flour, your chopped macadamias, coconut, oats and chocolate chips. Fold in to the batter until well combined. You’re not really in danger of over mixing them, so make sure you get all those flour pockets out. The mixture will look quite crumbly.
  4. Roll into balls, then squish them in your hand or with a fork when they’re on the tray. These cookies don’t spread so you need to help them out during this phase.
  5. Bake for 10 minutes, turning the tray around half way through. They’re done when the bottom of them is just turning brown. They’re nice soft, so don’t overcook. Cool on a wire rack.

Makes: 30 cookies

Healthy? 170 calories a cookie.

Gluten free? No, I haven’t tried with this recipe.

Storage: In an airtight container. Then take them to work and win friends.

Source: My friend’s mum.