Lemon Coconut Slice, Cashew Nut Cookies And Fruity Choco Trifle by Zarnak Sidhwa

Ingredients for Cashew Nut Cookies:

• Butter chilled  250 gm
• Icing sugar  190 gm
• Sodium bicarbonate 1 tsp
• Plain flour  420 gm
• Milk powder  1 tbsp
• Salt  1/2 tsp
• Cashew nuts 200 gm
• Cashew nuts  300 gm
• Egg  1
• Vanilla  2 tsp

Method:

• Sift flour, milk powder, soda and salt together, set aside.
• Cream butter & icing sugar till light & fluffy.
• Add eggs & vanilla till well mix
• Low speed, add sifted flour & grated cashew nut till soft dough.
• Chill till firm.
• Use cutter to cut the dough and it on a lined baking tray.
• Place cashew nut on it, slightly press.
• Egg wash to seal the nut and dough gap so the nut wont drop  out easily.
• Bake at 170 degree C for 15 to 20 minutes.

Ingredients for Lemon Coconut Slice:

• Butter, softened  100 gm
• Caster sugar  1/2 cup
• Egg  1
• Plain flour  3/4 cup
• Dessicated coconut  1/4 cup

Ingredients for Lemon Curd:

• Butter, chopped  50 gm
• Caster sugar  1/2 cup
• Egg, whisked  1
• Lemon rind  2 tsp
• Lemon juice  1/4 cup

Ingredients for Coconut Topping:

• Eggs  2
• Caster sugar  1/2 cup
• Shredded coconut  2 cups
• Desiccated coconut  1 cup

Method:

• Preheat oven to 180 degree C.
• Grease and line the base and sides of a 19 x 29 cm slice pan with baking paper, allowing the long side to overhang.
• Use an electric mixer to beat the butter and sugar until combined.
• Add the egg and beat until just combined.
• Add the flour and coconut and stir with a wooden spoon until combined.
• Spoon mixture into the prepared pan and smooth the surface with the back of a spoon.
• Bake in preheated oven for 15 minutes or until golden.
• Meanwhile,
• To make the lemon curd, combine the butter, sugar, egg lemon rind and juice in a small saucepan over medium heat.
• Cook, stirring, for 5 minutes or until mixture boils and thickens.
• Remove from heat and set aside to cool slightly.
• Spread the lemon curd evenly over the prepared base.
• To make the eggs and sugar in a medium bowl.
• Add the shredded and desiccated coconut and stir until well combined.
• Sprinkle evenly over the lemon curd.
• Bake in oven for 20-25 minutes or until the coconut is lightly and set.
• Set aside in pan to cool completely.
• Cut into squares to serve.

Ingredients for Fruity Choco Trifle:

• Red jelly  1 packet
• Green jelly  1 packet
• Swiss roll or sponge cake  1
• Apricot jam  as required
• Fruit cocktail  1 large can
• Custard   1 cup
• Cream  250 ml
• Chocolate  for decoration

Method:

1. Make jelly using 365 ml water for each one.
2. Place in fridge until partly set.
3. Cut the swiss roll or sponge cake and spread apricot jam on each slice.
4. Pack the slices into a fairly large glass bowl.
5. Pour as much your could use fruit juice.
6. Pour on the partly- set jellies arranging different colors, opening up cake slices with a knife so that the jelly falls to the bottom.
7. Pour the custard over, also opening up the cake slices and make sure the mixture is covered with the custard.
8. Place in refrigerator until set.
9. Beat the cream and spoon or pipe over the top.
10. Decorate with chocolate shaving and cherries if desired.
11. If you wish you can sprinkle some chopped dates and chopped almonds on the cake slices before adding the fruit salad.