Coconut Nests, Soji cup cakes and Japenese biscuits
Cream 125g butter with 1/4 cup sugar until light and creamy.
Then add 1tsp vanilla essence.
Mix well, then add 1 1/4 cup flour and make a soft dough (more flour may be used)
Make into rounds and using your thumb make a dent in the centre.
Dip in milk and then in coconut and bake in preheated oven @ 180 degrees for 10 mins or until cooked.
Once done remove from oven and fill centres with jam.
Boil 1 cup milk with 125g margarine and 1tsp vanilla essence.
In a bowl sift 1/2 cup flour with 1TBS baking powder.
Then mix in 1/2 cup semolina,
1/2 cup sugar,
1/2 cup coconut powder,
1/2 tsp elachi powder and mix well.
Pour in boiled milk mixture and fold gently.
Pour batter into cup cases and bake @ 180 degrees for 10 to 15mins.
Ice as desired or leave plain.
Cream 250g butter with 3/4 cup icing sugar until white.
Then add 1/4 cup oil and 1 cup maizena and beat well
Add enough flour to make a soft dough.
Shape dough into logs and refrigerate for 1/2 hour.
Cut into finger lengths and bake in preheated oven @ 180 for 8 to 10mins or until done.
Remove when done and dip in castor sugar while hot.
Prepared, tried and tested by: Selvie Moodley