Coconut Sago Cheese Cookies
Ingredients
- 75 grams margarine
- 150 grams powdered sugar
- 1/2 teaspoon salt
- 1 egg
- 75 ml instant thick coconut milk (e.g., 65 ml small package plus 10 ml water)
- 75 grams grated cheddar cheese
- 265 grams roasted and cooled sago flour
- 1 teaspoon baking powder
- 50 grams ground instant dried coconut
Preparation
Roast 300 grams of sago flour over low heat for 10 minutes, then cool completely and measure 265 grams; set aside.
Beat margarine, powdered sugar, and salt for 2 minutes until soft.
Add the egg and beat until smooth.
Add half of the coconut milk and beat until smooth.
Add the grated cheese and stir until evenly mixed with a spatula.
Add the sago flour and baking powder while sifting, and mix alternately with the remaining coconut milk.
Add the ground dried coconut and stir until evenly mixed.
Transfer the mixture to a piping bag fitted with a nozzle.
Pipe the mixture onto a baking tray lightly greased with margarine.
Bake in a preheated oven at 150°C for 30 minutes.
