Monday, August 13, 2012

Can I mustache you a cookie? Coconut-Jam bars

I'm in the very middle of my moving process right now.
Really, I don't think you can get any more to the centre of something than I just did.
My studiebooks, my oven and some food is left with me for the last couple of days,
while my books, clothes and matras are already put away. 

Yes, you've read that correctly.
My bed is no longer among us.
I'm a bedless girl, lost in the city...

I'm, indeed, not going to win any award over that situation.
I could say even more: 
 I'm now official the worst mover ever!

So I'm staying over with friends now.
Going from one bed to the next couch.
Like a backpacker in my own city.
Or maybe more a bit like a teenager having sleepovers...

Last night I stayed over at Marjans.
She's one of those girls that wakes up all pretty and twirly.
She made me coffee and added some giggle to that.
I loovve giggles and sleepovers!

So I made her these mustaches.
Because they make girls giggle and hold them in front of their noses.
Also, because I'm grateful for the bed, the love and the coffee.

{Mustache} coconut- jam bars
yields a lot of small bars {I'm sorry, I forgot to count}
source: Sweet and savory bites, kitchen classics
Bars can be made 3 days ahead and kept in an airtight container at room temperature.

125 g flour
60 g self-raising flour
150 g butter, cubed
60 g powdered sugar
1/2 t salt
1 egg yolk
4 heaping T of strawberry jam
80 g granulated sugar
2 eggs
180 g coconutshavings

one: preheat the oven to 180°C. Grease a square baking tin {about 23cm} and cover it with parchment paper. Make sure the parchment is bigger than the baking tin for easier removal of the cookies.
two: in a large bowl, whisk together the flours, powdered sugar, and salt, then add the butter and cut with a pastry blender or your fingers until a crumbly dough begins to form.
three: add the yolk and mix with your fingers/food processor until combined.
four: push the dough into the baking tin and put it for about 10 minutes in the fridge.
five: bake the dough for about 15 minutes or until it starts to golden.
six: let it cool down and spread the jam over it.
seven: in a small bowl whisk the granulated sugar and eggs until whiped and creamy and stir the cocos into it.
eight: spread the coconutmixture evenly on the jam and press it down with the back of a spoon.
nine: bake for 20-25 minutes until golden.
ten: cool completely in the pan on a rack. Using the extending parchment transfer to a cutting board. Use a cookie cutter like mine to make mustaches out of them or simply slice them in elegant bars.


Anonymous said...

Love u 2!

Anonymous said...

PS nice song

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