Kaya Thumbprint Cookies Recipe
Source: Simply Recipes
Whether you're looking to wow your guests or you simply want a simple cozy treat, these coconut-kaya thumbprint cookies make for the ultimate pick-me-up dessert.
For those that are not familiar with kaya, it is a jam that is made primarily from coconut milk, pandan and eggs. It's considered a staple in almost every Singaporean household and is best served on warm toast (with a generous dollop of butter of course).
Find out how you can make coconut thumbprint cookies with kaya using our simple yet delicious recipe — all with ingredients that you can find at home.
For this recipe, you'll need:
2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup butter ( or margarine), softened 1 cup sugar 1 large egg 1 teaspoon vanilla extract 3 tablespoon fresh milk dessicated coconut for dredging
1/2 cup kaya
Preheat oven to 350F degrees.
Combine flour, baking powder and salt on a wax paper (for easier pouring)
In a large bowl, beat sugar and butter until creamy. You could also use an electronic mixer if you have one.
Add egg, milk and vanilla into your sugar-butter mixture and beat until it is well-blended.
Slowly incorporate the flour mix (from step 2) until it forms one big dough.
With a spoon, scoop out a tablespoon of dough into a bowl filled with desiccated coconut. Roll the scoop of dough until it is evenly coated with the desiccated coconut. This helps to give the exterior of your cookie a nice crust.
Place your flour balls onto ungreased baking sheet and bake them for 6 minutes.
Remove the cookies from the oven. While working quickly, use a teaspoon to make a small dent in the center of each cookie, making sure not to press all the way through.
Fill the dent of each cookie with a small dollop of kaya.
Place them back in the oven for another 12-14 minutes or until the edges are browned.
Once it's done, place the cookies on a wire rack and allow them to cool before serving with a refreshing cup of tea or coffee!
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