Who doesn’t love a good cookie with a delicious cup of java???
I love cookies by themselves and with java. In our household there always has to be a tin of cookies in the pantry to go with our evening tea.
My family likes to nibble on cookies throughout the day so whatever cookies that are made, very seldom lasts more than 2 days and if they do, my mother sneaks them out the house to hand out to people at her work. That feeling is soo bad especially when you have been thinking about those cookies all day long and then arrive home and find out that there are no cookies in the cookie jar.
I like to make an assortment of cookies, because trust me when I ay this, if I make the same cookies twice in one week I will hear people muttering in the kitchen asking each other if there is anything else to nibble on. So I like to keep things exciting and as they say change is as good as a holiday… right?
I came across this recipe in Fatima Sydow’s recipe book and although it contained an egg, I converted it into a eggless cookie by using an egg substitute instead.
The verdict, delicious and mouth watering and everyone could not get enough. The only issue my mother seemed to have with these biscuits were the cherries, apparently she is not a huge fan of cherries… who knew.
- 150g x butter, room temperature.
- 1 x cup castor sugar.
- 1 x vegan egg.
- 2 x tsp almond essence.
- 2 x cups cake flour, sifted.
- 1 x tsp baking powder.
- 1 x cup desiccated coconut.
- 1 x tsp cardamom powder.
- White sugar for dipping and chopped up cherries for garnishing.
- Cream butter and castor sugar together till light and fluffy.
- Mix in the egg and almond essence.
- Add in the cake flour, baking powder, coconut and cardamom powder.
- Mix till well combined.
- When the dough comes together, shape into a disc, wrap in cling film and pop into the fridge to chill for 30 minutes.
- Turn out the disc onto a floured surface and roll out.
- Using a cookie cutter, cut out rounds.
- Roll in the white sugar.
- Press a cherry in the centre of the cookie.
- Place on a greased baking tray.
- Pop into a preheated oven and bake at 180 degrees for 10 – 12 minutes or until the bottoms of the cookies are lightly golden brown.
- Allow to cool for 5 minutes on the baking tray before placing on a cooling rack to cool completely.