MANGO COCONUT COOKIES WITH JAM-FILLED CENTRES
May has been a month of Mango Mania for my blog. Though this versatile fruit can be added to any course of the meal, its use in desserts, especially frozen desserts is most popular. Thanks to the usual summer voltage issues, I managed only Kulfi with it till now. Just waiting for monsoons to start to try some more freezing options.
If summers create havoc with refrigerators, they do not spare our already-temperamental oven either. There is one time zone in early mornings, when it is relatively safe to bake, and juggling between workout time and kids’ time before pushing off to work, I manage to squeeze in an hour of baking time. I had long since wanted to bake some mango cookies (I would rather call them cookies than biscuits) and as my facebook page hit the 500 like mark, I had to quickly make this a milestone post. So, here’s to my 500 facebook likers, thanking them for taking out sometime to scroll down my page and liking it! I consider myself to be lucky to be able to do something right which appealed to you all. I present these mango-coconut jam filled cookies!!
Also there is some DIY project involved in this post. My son who is crazy about craft work, leaves no stone unturned to convert the house into some sort of junkyard and now with his little brother joining him it’s like ‘the more the merrier’. This pink box has been handpainted and decorated by me and my son to carry these tasty treats. He named it ‘fruity magic box’ , as he has thought of numerous options to store things in it!!
- All purpose flour- 1 cup
- Dessicated coconut- 1 cup
- Mango flavoured custard powder/ Corn flour/ Normal custard powder- 2 tablespoons
- Mango pulp- 3 tablespoons
- Butter- 4 tablepsoons
- Baking powder- ½ teaspoon
- Granulated sugar- ½ cup
- Cardamom- 2 pods
- Coconut essence- ½ teaspoon (optional)
To make jam filled centre:
- Mango jam ( or any other flavour)- 2 tablespoons
- Start by sifting flour, baking powder, cornflour/ custard powder. You can find these mango flavoured custard powder in big grocery shops or Big bazaars, they add immense flavor and colour to cookies. It’s a great option to have these flavoured custard powders when making cakes or biscuits. If not, use the normal vanilla flavoured ones or even corn flour will do.
- In a mixer jar, add coconut, sugar and cardamom pods, make a fine powder and add it to the flour. I wanted my cookies to be fine textured, so powdered the coarse dessicated coconut, you can skip this, if you want a slight chewiness of coconut.
- Give all the dry ingredients a nice mix with a hand whisk.
- Add softened butter and essence, mix it well with fingers in the flour mixture.
- Lastly add two tablespoons of mango pup, lightly knead, then add one more tablespoon, depending on the need, knead lightly into a dough. If the pulp is too watery, add half the amount first, then depending on the necessity add more to bind the ingredients into the dough. The dough should be soft, easily shapable but not runny.
- Cling wrap the dough ball , and refrigerate it for half an hour or so.
- Pre heat the oven to 180 0 C
- Divide the dough into 2-3 portions, roll out each portion of dough into uniform thickness with a rolling pin, using a cookie cutter cut into desired shapes.
- For half of the cut cookies, take a smaller size cutter of any shape, place it at the centre of the cookie and cut off the dough. I have a plunger type wilton cookie cutters , which served my purpose excellently.
- Place them in a greased cookie tray, bake for 12- 15 minutes at 1800 C, until it just about starts to turn golden. I wanted mine to look more yellow than brown, so didn’t want them to be more than a shade of golden.
- Now take an uncut cookie, spread some mango jam, place the centre-cut cookie on the top, fill some more jam in the centre cut pattern.
- Serve them as tea time snack or as your kids’ summer munches!!