Apricot Coconut Mini Crumble Cookies

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As I recently have a little time, I was searching on the web yesterday. On the lookout for new, interesting thoughts, inspiring recipes that I have never tested before, to amaze my loved ones with. Searching for a while but could not come across any interesting stuff. Right before I wanted to give up on it, I discovered this scrumptious and simple dessert simply by accident over ambitiouskitchen. It seemed so scrumptious on its photo, that required urgent actions.
It was simple enough to imagine how it is made, how it tastes and how much my husband will probably enjoy it. Mind you, it is rather simple to keep happy him when it comes to cakes. Anyways, I went to the blog and then followed the step by step instuctions that had been combined with impressive snap shots of the process. It just makes life quite easy. I can imagine that it's a bit of a inconvenience to shoot photographs in the middle of cooking in the kitchen because you most often have sticky hands so I sincerely appreciate the effort and time she put in for making this post .
That being said I'm encouraged to present my very own formulas in a similar fashion. Many thanks the thought.
I was fine tuning the initial floating island cake recipe create it for the taste of my family. I can mention it had been an awesome success. They loved the flavour, the structure and loved getting a delicacy such as this in the midst of a busy week. They basically demanded lots more, many more. Hence next time I am not going to commit the same miscalculation. I am going to twin the quantity .

floating island kitchenThese are extremely tasty cookies - buttery, lovely, crumbly, with a definite coconut flavour and a hint of lemon in the filling. They are sort of a mix between jam tarts, glucose cookies, and crumbles. I discovered the idea within the Premium newspaper, but their recipe was a bit off and I also needed to replace almonds, therefore that's what I've produce.
Miniature food, although always sweet, could be a discomfort to unmold. If you can't actually trust your mini muffin pan, if it caused a problems before, I advise you to range the bottoms of the molds with parchment circles. It's much easier than it might seem, just collapse a remove of parchment accordion style, and cut out many circles simultaneously. And another suggestion I wanted to talk about. The best device for loosening these cookies (or anything else) from the mini-molds is a thin-bladed palette knife; works wonders and can be purchased in any craft store.
½ glass apricot jam
6 oz (1 ½ sticks) unsalted butter, at area temperature
1 cup granulated sugar
2 huge egg yolks, at room temperature
1 ¾ cups all-purpose flour
1 cup unsweetened shredded coconut, lightly toasted
Make the filling up:
The filling could be manufactured in advance and kept in the fridge, covered, for two days.
First, plump the dry apricots. Place them in a little saucepan, cover with cold water, and bring to the simmer over med/high temperature. Drain, transfer into a normal size bowl. Add the apricot jam, zest, and lemon juice, stir to combine.
Make the dough, type and bake the cookies:
Generously butter the bottoms, sides, and tops of 24 mini-muffin molds. WHEN I mentioned before, if your pan misbehaves, collection the bottoms with parchment paper circles (it certainly is better to end up being secure than sorry).
Beat the butter, sugars, sodium, lemon zest, and ingredients in a bowl with a power mixing machine until light and creamy. Add the egg yolks, one at a time, beating well after each addition. Reduce the swiftness to low and add the flour. Mix until damp clumps form; the dough shouldn't be all even, however when you press it inside your palm it should hold together very well.
Transfer ¾ cup of dough into another medium-size dish and, using your hand or even a wooden spoon, mix in the toasted coconut. It'll be the crumb-topping. Have a cookie sheet (medium will continue to work), cover it with parchment, and crumble the coconut dough onto the sheet. Cover with plastic material and refrigerate until required.
Now divide the rest of the dough equally between the mini-muffin molds. This is sufficient to line most of them thinly. It'll be about 1 heaped tablespoon plus 1 teaspoon of dough for each mold. Press the dough in to the molds, coating underneath and building up the sides (a rather time-consuming job). There's a nifty device available to assist in this process - tart tamper, or you can use (as I did so) a pestle; just be sure you were not recently mashing garlic clove with it inside a mortar.
Once almost all molds are lined using the dough, cover them with plastic material wrap and devote the freezer for about 20 minutes or so. Meanwhile, middle the oven rack and preheat the oven to 375F.
Fill the cool dough shells with the jam filling, dividing it equally (about 1 heaped teaspoon of filling up for each mold). Now separate the chilled crumb toppings also similarly between your cookies.
Bake the cookies before topping is deep golden dark brown and you may see the filling bubbling, about 20-23 a few minutes. Cool completely in the muffin skillet on a chilling rack. Loosen the edges of the cookies with a small offset spatula or palette knife, and then cautiously remove them in the molds. If utilized the parchment circles for coating the molds bottoms, do not forget to peel off them off.
The cookies could be kept up to a week in an air-tight container at room temperature.
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Katrina, many thanks for the kind words.

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