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This year we held a Festive Bakes Competition here at Tiptree and our winner was Dagmara who created a Poppy Seed Cake with Lemon Cupcakes and Shortbread Biscuits (which used our Tiptree Strawberry Conserve, Tiptree Brandy Butter and Tiptree Lemon Curd)!
130g butter (Room Temperature)
1/2 cup of fine sugar
250g wheat flour
1/2 teaspoon of baking powder
2 teaspoons of vanilla sugar (or a few drops of vanilla flavour)
1/2 cup of desiccated coconut
Grind the coconut into powder using a blender or coffee grinder. Mix flour with coconut powder and vanilla sugar.
Cut the butter into cubes, and in a new bowl, beat the butter and fine sugar until fluffy (about 7 minutes).
Add the egg and beat for another 3 minutes.
Add the flour and coconut mixture and mix until smooth.
Wrap in kitchen foil and put in the fridge for about 1 hour.
Roll out the dough to a thickness of about 3 mm and cut out shapes using cookie cutters.
Preheat the oven to 160 degrees and bake for 15 minutes.
Decorate with icing or Tiptree Chocolate Spread!