Raisin Cookies with Coconut Cream Chocolate Ganache


  • 100g unsalted butter
  • 140g sugar
  • 85g milk powder
  • 180g plain flour, sifted
  • 70g desiccated coconut,
  • lightly toasted
  • 100g raisins
  • 2 eggs
  • some vanilla essence
  • ½ tsp baking powder


  • 150g dark chocolate covertures
  • 125ml Kara UHT Coconut Cream


  1. Prepare Ganache: In a double boiler, melt chocolate covertures with Kara UHT Coconut Cream. Stir until smooth and leave to cool.
  2. Preheat oven to 160°C.
  3. Cream butter and sugar in a mixer bowl until fluffy. Add eggs and mix well.
    Bring to a boil and simmer for 2 hours.
  4. Add vanilla essence and mix well. Add milk powder, plain flour, baking powder, desiccated coconut and raisins. Mix over low speed to make smooth dough.
  5. Line baking tray with baking paper. Using about 1 tsp dough for each cookie, shape dough into balls and press lightly to flatten.
  6. Bake for 15-20 minutes until golden brown. Remove and leave to cool.
  7. Spoon some ganache on each cookie and sandwich with another cookie. Chill cookies in fridge until ganache is set and ready to serve.

 Serving portion: 4 persons

Related Recipes