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Sunday, 6 June 2010

Coconut Cheesecakes

These are a firm family favourite by all my family; both my Nan and my Mum used to make these regularly as have I in the past. I sort of got out of the habit of baking and cooking, but have now taken to experimenting a bit mor of late. So I thought it was about time that these "old favourites" were due to make a re-appearance on the menu.



Ingredients


To make Pastry


8oz plain flour
pinch of salt
50g/2 oz lard
50g/2 oz margarine
cold water to mix (approx 30 ml or 2 large tablespoons)
25g/1 oz caster sugar if a sweet pastry is required -down to personal preference I don't use



Method for Pastry


  1. Mix the flour and salt in a basin and rub in the fats.

  2. Using a knife to cut and stir mix with cold water to form a stiff dough.

  3. Turn dough onto a floured surface and knead lightly.

  4. Roll out and use as required.


Ingredients for the Cakes

Pastry as above

Filling:


4 x 15ml spoon (4 tablespoons of jam)

50g/2 oz margarine


50g/2oz caster sugar


1 medium egg


50g/2 oz dessicated coconut



  1. Heat the oven to 1 80 degrees C/350 degrees F/Gas mark 4. Roll out the pastry thinly and cut into rounds using a 3 inch cutter and line 12 patty tins.

  2. Place 1 x 2.5 ml (1/2 teaspoon)of jam in each.

  3. Cream margarine and sugar, add the egg and the coconut.

  4. Place 1 x 5 ml spoon (1 teaspoon) of the mixture on the top of the jam.

  5. Bake for about 20 minutes until the sponge is risen and golden brown.

Enjoy they are really moorish.

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