Kaya & Coconut Cookies - Cuisine Magazine - From New Zealand to the World
A South East Asian twist on a classic raspberry jam-filled cookie that’s perfect for snacking. View the recipe collection here
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Ingredients
- 80g sugar
- 200g butter, softened
- 2 eggs
- 100g fine desiccated coconut
- 200g plain flour
- 100g kaya (pandan and coconut jam, available from most Asian supermarkets)
- icing sugar, to finish
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