But there was always something to delay me from publishing. First there was that mourning period when my family left. The house suddenly felt too big for us. I heard echoed laughter and conversations that had been. I missed everyone terribly. ‘When are nanu and nani coming back on the plane? When will I get to see them?’ Maryam enquired. I felt the same. ‘Soon.’
Taken on Instagram
In between photo shoots for a client (can’t wait to tell you about this one), I excitedly packed our suitcase leaving it as empty as possible for the troves of food and prop treasures I had planned to buy in London.
Then we finally arrived. This post languished in drafts longer. I made excuses for not opening my computer- lack of internet, lack of time. In fact, we were too busy taking in the sights, culture and rich history of London. There was just too much to show Maryam, too many nooks and crannies to visit. The post would have to wait.
Taken on Instagram
Since being back, I have been busier than a bee, juggling photoshoots, visits to the park as that slim window of glorious weather graces Dubai, a pie party to plan with fellow food bloggers. It’s all happening. But I missed this space, the immediate feedback, the comments, that thrill of blogging that only you and I can understand.
So here I am, back where I feel most at home- doing what I love. This is THE cookie recipe that my mom shared with me on her recent trip. We spent the afternoon around the kitchen table, telling tales, kneading dough, trying various cookie cutters. The buttery shortbread is beautifully scented with coconut and finished with a creamy coconut drizzle. You can use whatever jam flavor you prefer or even marmalade.
Taken on Instagram
This recipe has a few steps so take an afternoon off, wear your most comfortable apron, gather family and friends and make these cookies as we did. Then pour yourself a cup of tea or milk and enjoy the fruits of your labour.
P.S- I hope to post my London photos soon. There will be lots of rustic tones. And perhaps a British inpired recipe too. Stay tuned.Coconut Jam Shortbreads with Coconut Icing
1 1/4 cup butter, room temperature
1 cup caster sugar
1 1/2 tsp baking powder
3-4 cups all purpose flour
1 egg white
desiccated sugar for sprinkling
1/2 cup jam (I used strawberry)
1/2 cup icing sugar
1-2 tsp coconut milk
Using the paddle attachment on stand mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, scraping the sides and beating well after each addition. Turn mixer speed to low and add 3 cups flour. Add the last cup of flour two tablespoons at a time until the dough just comes together. Form a disc, wrap in cling film and refrigerate for ten minutes.
Place baking paper on a tray. Roll the dough out to a thickness of 1/8 inch in between two pieces of parchment. Refrigerate for 30 minutes (with the parchments papers). Preheat the oven to 180 degrees Centigrade. Take it out of the fridge and use a cookie cutter to cut out shortbreads. Remove excess dough and use a spatula to transfer half the cut shortbreads onto the tray lined with baking paper (keep half inch space between them). Using the back of a small icing tip, cut a hole in the remaining shortbread. Brush the ones on the tray with egg wash and place the remaining shortbreads (with holes) on top. Brush the top with egg wash again and sprinkle with desiccated coconut. Heat strawberry jam in a pot till slightly runny. Place a small amount of the jam in the hole until it is just filled. Bake in the oven for approximately 20 minutes or until the edge of the shortbread just begin to brown. Remove and cool on a wire rack completely before icing.
To make the coconut icing, mix 1-2 teaspoons of the coconut milk to the icicng sugar until pouring consistency is achieved.
Makes about 22 cookies.