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Black Hound New York Birthday Cakes

Cashewnut Cookies


  • 175g butter
  • 125g castor sugar
  • 1 tsp vanilla essence
  • 1 egg yolk
  • 200g plain flour, sifted
  • 40g desiccated coconut
  • 1/2 tsp salt
  • 50g cashewnuts, split

For glaze

  • 1 small egg, lightly beaten

Preheat oven to 180°C. Line a cookie tray with non-stick parchment or greased greaseproof paper. Cream butter, sugar, vanilla essence and egg yolk until light.

Stir in sifted flour, salt and coconut to combine into a dough. Roll out dough in between two plastic sheets to 3/4cm thickness.

Stamp out with a cookie cutter and place on prepared trays. Brush lightly with beaten egg and place a piece of cashewnut in the centre of each cookie.

Bake in preheated oven for 13 to 15 minutes or until golden brown. Leave on the tray for one to two minutes, then transfer onto a wire rack to cool.


Fish & prawn satay

  1. 300gm fish fillets
  2. 300gm fresh shrimps peeled
  3. 2 cups freshly grated coconut
  4. 5 lime leaves, finely shredded
  5. Salt & pepper to taste
  6. 3 chili paid finely chopped
  7. 125gm seafood rempah
  8. 2 tablespoons brown sugar
  9. Lemongrass skewers

1. Blend the fish and prawns to a fine paste.

2. Add the grated coconut, lime leaves, chilies, rempah, brown sugar and seasoning. Mix well.

3. Mould the fish paste over the lemongrass sticks like mini kebabs.

4. Grill till a golden brown

5. Serve. Garnish with fresh lime.



Ingredients for the pastry:

400g wheat flour
200g grated fresh coconut ( only the whites) & toast till golden brown, let cool and grind finely
2 table spoons of rice flour
1 egg beaten
2 teaspoon of baking powder
Salt to taste

Enough water
4 tablespoons of margarine
Cooking oil for frying

Ingredients for the filling:
200g green bean

180g castor sugar

Methods for filling:
Roast the green peas in a wok without oil till fragrance. Once cool, grind together with sugar and put aside.

Mix flour, toasted coconut, rice flour, egg, baking powder, salt and margarine well. Add water and mix into nice dough. Cover the bowl with damp cloth for 30 minutes.

Roll out small amount thinly and cut into small rectangulars (2cm x 3.5 to 4cm). To shape the rolled out dough into cylinder use the stem of a papaya leaf. (God knows where to get this thing so I guess if you can’t find any I think a chopstick or a thick pen will do)

Ensure the dough is not too soft else it will not keep its shape. Fry in hot oil till golden. Once cool down, stuff the filling inside it.


Toasted Honey Cornflakes with Almond

7 cups of cornflakes
1 cup of butter
3/4 cup of honey
2 cups of almond slices (toasted)

Pour softened butter and honey onto bowl of cornflakes and almonds then mix well.Place in cookie cups, sprinkle tiny bits of cherry and bake in 170º for 10 minutes to make them chrunchy.