INGREDIENTS
DOUGH
250 g (½ block) CLOVER Farmstyle butter
250 ml (1 cup) sugar
15 ml (1 tbsp) oil
5 ml (1 tsp) vanilla essence
1 extra large egg
437 g (3½ cup) cake flour
10 ml (2 tsp) baking powder
pinch of salt
extra CLOVER Farmstyle butter for greasing
FILLING
fine apricot jam
312 ml (1¼ cups) castor sugar
3 ml baking powder
8 extra large eggs
750 ml (3 cups) fine coconut
Method
Preheat the oven to 180 °C.
Cream the butter and the sugar.
Beat the oil, vanilla essence and egg well with a fork. Stir the mixture into the butter mixture.
Sift the flour, baking powder and salt, and add to the butter mixture. Form a dough.
Roll the dough out between two layers of baking paper to a thickness of about 3 mm.
Grease shallow muffin pans well with butter.
Stamp circles (about 6 cm in diameter) that will fit into the cups in the muffin pan.
Spoon half a teaspoon of apricot jam into the pastry shells.
Mix the castor sugar and the baking powder, and stir until mixed well.
Use an electric mixer and stiffen the egg whites.
Fold the castor sugar into the egg whites bit by bit, and beat for another 1 minute.
Add the coconut to the egg white mixture. Spoon about 15 ml (1 tbsp) of the meringue mixture onto the jam. Make sure that the jam is completely covered.
Bake for 12 to 15 minutes until light golden brown on top.
CLOVER INGREDIENTS USED IN THIS RECIPE
