CATHERINE G. BLAS-YU
An ode to the combination of raisins and coconut, these crunchy cookies are a great afternoon snack especially if you work from home. It is packed with coconut goodness— raisins elevate the natural sweetness of the cookies. Each cookie is baked in its own banana leaf liner for a final Asian-inspired touch.
In a bowl, soak California Raisins in water for 5 minutes.
Drain and pat dry.
Segregate 35 pieces for topping and dice the remaining California Raisins into bits. Set aside.
Preheat oven at 160°C. Line three (3) 12-cavity mini tart pans with banana leaves. Soften the leaves by heating them onto direct flame and cut into squares.
Sift cake flour, coconut cream powder, baking powder and potato starch together. Set aside.
In a stand mixer fitted with a paddle attachment, cream butter and confectioners' sugar on medium speed for 5 minutes until light and fluffy. Add coconut oil and continue mixing until blended.
Add egg yolk and vanilla extract and mix again until well incorporated.
Add the flour mixture to the egg yolk mixture in three (3) parts and whisk until the batter is smooth and well combined.
Using a flexible spatula, fold in California Raisins, coconut and cashew nuts. Wrap dough in cling wrap and set batter aside to chill for 20 minutes.
Divide cookie dough into 35 x 12 grams and shape into balls.
Coat with desiccated coconut and top with one (1) California Raisin dipped in egg whites.
Place cookie dough into prepared mini tart pans.
Bake until golden brown, about 20 to 25 minutes.
Transfer immediately to a wire rack to cool completely.
Ingredients
Directions
In a bowl, soak California Raisins in water for 5 minutes.
Drain and pat dry.
Segregate 35 pieces for topping and dice the remaining California Raisins into bits. Set aside.
Preheat oven at 160°C. Line three (3) 12-cavity mini tart pans with banana leaves. Soften the leaves by heating them onto direct flame and cut into squares.
Sift cake flour, coconut cream powder, baking powder and potato starch together. Set aside.
In a stand mixer fitted with a paddle attachment, cream butter and confectioners' sugar on medium speed for 5 minutes until light and fluffy. Add coconut oil and continue mixing until blended.
Add egg yolk and vanilla extract and mix again until well incorporated.
Add the flour mixture to the egg yolk mixture in three (3) parts and whisk until the batter is smooth and well combined.
Using a flexible spatula, fold in California Raisins, coconut and cashew nuts. Wrap dough in cling wrap and set batter aside to chill for 20 minutes.
Divide cookie dough into 35 x 12 grams and shape into balls.
Coat with desiccated coconut and top with one (1) California Raisin dipped in egg whites.
Place cookie dough into prepared mini tart pans.
Bake until golden brown, about 20 to 25 minutes.
Transfer immediately to a wire rack to cool completely.