- 225g Wilson’s Butter Flavoured Oil
- 200g castor sugar
- 245g plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt optional
- 1½ cups 150g desiccated coconut
- ½ cup cocoa powder
- ½ cup hot water
- 150g Cocoa
- 2 big slabs of white or dairy milk chocolate
Preheat oven to 180°C. Place the Wilson’s Butter Flavoured Oil and sugar into the bowl of a food processor and blend until creamy. Transfer the creamed mixture to a mixing bowl.
Sieve the flour, salt, baking powder and cocoa to the mixture and then add the water and coconut.
Mix until well combined and all the flour has been incorporated. The mixture should come together into a dense ball.
Line two large baking sheets with parchment paper. This will prevent the cookies from sticking to the trays.
Take a teaspoon of dough, form into a flat oval shape (approximately ¼” thick) and place on the baking tray. If you have a cookie cutter, use this for a more uniform shape. If you have a cookie stamp, stamp your cookies now.
Place the baking trays in the pre-heated oven and bake for 12 to 15 minutes until the cookies are done.
Remove from the oven and allow to cool. The cookies will harden on cooling.
Melt the chocolate in the microwave and use to sandwich the cookies together.
Toasted sesame oil is a versatile ingredient used in Asian cuisines. It adds a distinct nutty flavor to salad dressings, elevates dishes as a finishing oil, and infuses flavors in marinades. The oil can also be incorporated into desserts, complementing sweet dishes like mooncakes and Western-style treats. Additionally, it can be used as a gourmet twist on popcorn and serves as an alternative to tahini in hummus.