Recipe Credit By Farzana Kumandan @sprinklesandspicect

INGREDIENTS:

• 500g soft butter or margerine
• 1 egg
• 1 cup castor sugar
• 1 tsp vanilla essence
• 4 and a half cups sifted flour
• 1 level tsp baking powder

Ingredients for the Coconut Filling:

• 2 cups fine coconut
• 3/4 cup sugar
• 1 cup water
• 1 sticks cinnamon
• 2 cardamom pods
• 1 tsp vanilla essence

METHOD:

1.Cream the butter, sugar, egg and vanilla essence until all the sugar is dissolved and butter is light, fluffy and creamy.

2.Add in your flour and baking powder and mix until a soft dough is formed.

3.Transfer the dough to a glass bowl, cover the dough a with clingwrap and rest in the fridge for 45 minutes, until the butter has firmed up.

4.Roll out the dough on a lightly floured surface and cut out with a flower cookie cutter. Your dough should not be thin and should be lifted up easily.

5.Spray a hertzoggie or muffin pan with spray and cook and bake your shells in a preheated oven on 180 degrees for 12-15 minutes.

6.Bake shells with a tsp of coconut filling but add your jam immediately after it comes out of the oven while the shells are hot and not before, jam will weep.

Method for the Coconut Filling:

1.Boil all ingredients together (expect vanilla essence)

2.Once water has dissolved, remove cinnamon and cardamon and stir in the vanilla essence.

Enjoy