REGGAE CHEF

2 ½ cups all purpose flour
2 tablespoons unsweetened cocoa powder
1 cup unsalted butter
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla essence
¼ cup shredded coconut

• Preheat oven to 350 F and grease baking sheet.
• Cream butter and sugar.
• Add egg and vanilla to mixture and beat.
• Add flour and mix.
• Divide dough into two equal parts.
• Add unsweetened cocoa powder to half the dough and mix.
• Add coconut to the other half and mix.
• Place dough in two separate pieces of plastic wrap and place in freezer for 15 minutes to get firm.
• Place a big piece of plastic wrap on the counter and use a rolling pin to roll out the coconut dough on it into a rectangle, place dough while still on the plastic wrap on a baking tray and place in freezer for 15 minutes.
• Repeat the same process for the chocolate dough.
• Make egg wash by whisking 1 egg with 1 tablespoon water.
• Remove both dough from freezer and brush the top of the coconut dough with egg wash the place the chocolate dough on top of it and remove both pieces of plastic wrap.
• Cut out shapes using cookie cutters and place dough onto baking sheet.
• For the dough that’s left after cutting the last shape, just form it into a log shape and slice with a knife, place them on cookie sheet.
• Bake cookies for 15 to 20 minutes or until the coconut section is golden brown. Place finished cookies on cooling rack.

• Preheat oven to 350°F. Grease baking sheets.
• In a large bowl add flour, salt and baking powder and stir.
• In another bowl cream butter and sugar with an electric mixer until light and fluffy.
• Add the egg yolks, orange juice and orange rind to the creamed butter and sugar and beat with mixer.
• Gradually add flour to the creamed butter and sugar mixture and mix the ingredients until it forms a dough.
• Form the dough into 1 inch balls and slightly press with the palm of your hands and flatten to about 1/2 inch thick and place them on greased baking sheets 1 inch apart.
• Bake until golden brown, about 14 - 20 minutes.
• Place on a cooling rack.

• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
• Cut in margerine until the mixture looks like bread crumbs.
• Stir in the egg and bananas; mix well.
• Finally, stir in the oats and raisins. 
• Use a tablespoon to place mixture onto ungreased cookie sheets 2 inches apart.
• Bake for 12 to 15 minutes in the preheated oven, or until edges are browned.
• Remove from pans immediately to cool on wire racks.