Wijaya Kusuma Foundation

Butter (or hard margarine), softened
3/4 cup 175 mL
Brown sugar, packed
1/2 cup 125 mL
Vanilla
1/2 tsp. 2 mL
Large egg
1 1

All-purpose flour
2 cups 500 mL
Medium unsweetened coconut
1/2 cup 125 mL
Baking powder
2 tsp. 10 mL
Baking soda
1/4 tsp. 1 mL
Salt
1/4 tsp. 1 mL

STRAWBERRY FILLING
Butter (or hard margarine), softened
1/4 cup 60 mL
Icing (confectioner’s ) sugar
3/4 cup 175 mL

Strawberry jam
2 tbsp. 30 mL

Strawberry jam
1/3 cup 75 mL

Beat butter, brown sugar and vanilla in large bowl until light and creamy. Add egg. Beat well.Combine next 5 ingredients in medium bowl. Add to butter mixture. Stir well. Roll into balls, using 2 tsp. (10 mL) for each. Arrange balls, about 1 1/2 inches (3.8 cm) apart, on greased cookie sheets. Flatten each ball with lightly floured fork to 1/4 inch (6 mm) thickness. Bake in 375°F (190ºC) oven for 7 to 10 minutes until firm and edges are golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely. Makes 56 cookies.

Strawberry Filling: Beat butter and icing sugar in small bowl until light and creamy.

Add first amount of jam. Beat well. Makes about 1/2 cup (125 mL) filling. Lay 1/2 of cookies, bottom-side up, on work surface. Spread each with 1 tsp. (5 mL) filling.

Lay remaining cookies, bottom-side up, on work surface. Spread each with 1/2 tsp. (2 mL) of second amount of jam. Sandwich cookies using 1 cookie with filling and 1 cookie with jam. Makes 2 8 sandwich cookies.

1 sandwich cookie: 152 Calories; 8.4 g Total Fat (2.1 g Mono, 0.3 g Poly, 5.4 g Sat); 27 mg Cholesterol; 19 g Carbohydrate; trace Fibre; 1 g Protein; 137 mg Sodium


Reprinted from Baking—Simple to Sensational © Company's Coming Publishing Limited
Baking Glossary


Ingredients

Bulgur: Wheat kernels that have been steamed, dried and crushed until tender and chewy. Often used in Middle Eastern cooking and as a main ingredient in the popular tabbouleh or wheat salad but also adds texture and bulk to grain breads.

Cracked Buckwheat: Hulled, crushed seeds from an herb plant that commonly grows in cooler climates. Often mistaken for a cereal grain. Its pungent flavour comes from a quality amino acid content that makes it nutritionally superior to most cereal grains.

Cream of Tartar: White powdered acidic ingredient often added to egg whites for stability and volume when being beaten.

Crystallized Ginger: Gingerroot that is shaved, cooked in a sugar syrup, then coated with coarse sugar. Pinkish in colour. Can be purchased in minced form in jars for use in cakes and other baking, or in shaved form in jars for use as a garnish.

Sanding (coarse) Sugar: Coarse-grained granulated sugar used for decorating the tops of pastries and cookies for a shiny, sugary crust. Comes in white and various colours and is available at specialty kitchen stores.

Sweetened Condensed Milk: Sugar and milk heated until much of the liquid is evaporated to make a thick, sticky, sweet milk. Comes in a can. Used in baked goods and desserts. Not to be mistaken for the more common canned evaporated milk.

Terms

Dragée (pronounced dra-ZHAY): Tiny round, hard candies used for decorating that are usually silver or gold.

Ganache (pronounced gah-NAHSH): A glaze made of chocolate and whipping cream used to coat cakes or desserts in a smooth, almost shiny, thin layer.

Parchment Paper (also known as silicone paper): A moisture-resistant, non-stick paper used for lining baking pans and making disposable piping bags. Also reusable—clean by wiping with damp cloth. Discard when it becomes dark or heavily soiled. Available in large rolls/sheets that can be cut to fit any pan size.

Tools & Pans

Brioche Mold: Special pan for making large brioche. Available in some specialty kitchen stores.

Bundt Pan: A tube pan with fluted sides used for baking cakes.

Springform Pan: A round metal pan with a high, straight expandable side, equippe d with a spring-loaded hinge. The bottom is easily removed from the side by releasing the hinge, making it simple to remove cakes, tortes and cheesecakes. Available in at least 3 different sizes: 8 inch (20 cm); 9 inch (22 cm); 10 inch (25 cm).

Tart Pan: A metal baking pan with a removable bottom and low, fluted sides.

Any Comments or Inputs are welcome