This recipe came about one afternoon while I was thinking of a good friend of mine, I wanted to create something that I could serve to her on her visit to me here in Scotland. I knew a simple cookie just wouldn't do so I combined a few traditional flavours that I thought would work and here we have the Sarah-Jane Cookie.
Peanut Butter and Coconut Cookie Ingredients:
3/4 cup dairy free spread
1/2 cup light brown sugar
1/2 cup golden syrup
1 large egg equivalent, follow instructions on manufactures box
1 tsp vanilla extract
3/4 cup smooth peanut butter
1 3/4 cups all purpose flour
3/4 cup desiccated coconut, lightly toasted in a pan
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350f/177c. Line two baking sheets with parchment paper. Lightly toast your desiccated coconut pan on the hob, do not leave the coconut as it will burn and you are looking for a light golden toasting.
In the bowl of your electric mixer or with a hand mixer, beat the dairy free spread,sugar and golden syrup until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg replacer and vanilla extract and beat to combine.
In a separate bowl mix together the flour, coconut, baking soda, and salt. combine this to the peanut butter mixture and mix until incorporated. If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.
Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork make a crisscross pattern on top of each cookie.
Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Cookies can be stored at room temperature, in an airtight container, for about a week, or freeze for longer storage un filled.
This recipe will make about 40 cookies or 20 Sarah-Jane cookies.
Custard Cream Filling Ingredients:
3/4 cup dairy free spread
1 1/2 cups icing sugar (confectioners sugar)
2tbsp custard powder
In a large bowl combine the ingredients together till you can no longer see any trace of the icing sugar. You may find that the mixture is very soft, if this is the case cover and place in the fridge for about 30 minutes.
Once the mixture is firm place a heaped teaspoon of it between two of the peanut butter and coconut cookies, pushing down a little until the custard icing shows around the side.
once all the Sarah-Jane cookies are filled dust them with a little icing sugar to finish and serve.