You will be wondering why I chose to do a cookie from Samoa while the alphabet I needed to do is W. When the A-Z theme was announced, there was a problem with some alphabets as there are no countries starting with them. Those two alphabets are W and X. So Srivalli gave us a choice. We can do it from a country whose name in the regional language may start from that alphabet or it may be the former name which starts from that alphabet. I chose to do a cookie from Wallis island. But when I was searching for authentic recipes from those islands, I couldn’t get any. And then I read that the cuisine is mostly Polynesian. Then I learnt that the cuisine is also so much influenced by the neighbouring countries and one among them is Samoa. Then I landed upon this recipe and when I was reading about Samoa, I was into a great surprise. Samoa is formerly known as Western Samoa. So instead of doing this for Wallis island, I decided to do it for Samoa itself. As former name of this country starts with W this will be perfect for my today’s alphabet. How good is my luck?
Samoa, officially The Independant State of Samoa was formerly known as Western Samoa. This is an oceanian country encompassing the western part of the Samoan Islands in the south Pacific. Coconut is mostly used in Samoan cooking. This cookies are made with freh thick coconut milk and has a nice flavour. These are flaky, buttery and crispy. These are very famous in Samoa and are sold in stacks neatly packed in plastic bags. We just loved how these cookies turned out. It tasted absolutely delicious with a cup of hot coffee.
Makes 40 cookies
Sugar-2/5 cup, powdered
Thick Coconut Milk-1/2 cup
Vanilla Essence-1/2 tsp
Flour/ Maida- 2 cups
Baking Powder-1 tsp
Preheat oven to 175°C.
In a bowl cream together sugar and butter.
Add vanilla and beat.
Now add the coconut milk and mix well.
Add flour and baking powder and mix to form a soft dough.
Roll the dough on the counter to a thick disc.
Cut into squares.
Gather the remaining dough, roll it again and cut into squares.
Arrange the squares on a greased tray and bake for 15-20 minutes or until golden.
Cool on wire rack and serve.
Store remaining cookies in airtight jar.
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