During the school holidays, Sarah bought 500 Chocolate Delights with her pocket money and has been delighting us ever since with some delicious chocolate recipes. This week she made her version of the Coconut and Chocolate Chip cookies.
Coconut and Chocolate Chip Cookies
115 g plain flour, sifted
40 g self raising flour, sifted
2 tsp baking powder
60 g brown sugar
60 g caster sugar
2 drops vanilla extract
3 tbspn vegetable oil
90 g plain chocolate, roughly chopped
35 g coconut
55 g icing sugar
2 tbspn water
Preheat oven to 160 deg C. Put first 7 ingredients in food processor. Gradually add oil and process until mixture becomes a soft, crumbly dough. Stir in chocolate and coconut and knead well. Roll into 12 balls and arrange on tray. Bake for 10-12 minutes.
Remove from oven and cool. Stir water into the icing sugar to make a smooth paste. Drizzle icing across each cookie. Allow icing to set.
Sarah’s Girl Guide group made Mothers Day cupcakes this week. They were all decorated with piped icing and sugar flowers, and presented in a beautiful cupcake box with a hand made card. I was a parent helper for the activity and it was wonderful to see the girls all enjoying the baking and decorating – they were very proud of their efforts.
The Guide Leader had sourced these really sweet Fox Run Cupcake Boxes and Cupcake Baking Papers from All About Bread. I loved them so much, I have popped down and bought some for a giveaway. (Long time readers of our blog would know that Sarah and I have thing for baking cases/patty pans!) So if you would like to win a pack of cupcake baking papers and a matching cupcake box, just leave a comment on this post. We will draw the winner on May 12.
Talking of giveaways, Sarah at QFD Creative is giving away a $50 voucher to her store – more details here. Thanks to Elizabeth from To be Charmed for linking to my Breakfast in Bed Tutorial. Elizabeth has a great tutorial on a stylish DIY Sandwich Wrap that I can’t wait to make.