Coconut Crescents
Cream ½ cup of butter and 3 Tablespoons of sugar together. You may add 2 teaspoons of orange rind if you wish. Stir in 1 cup flour and ¾ cup dessicated coconut. Mix. Form crescents from about 1 tablespoon of dough. Place on a greased baking tray. Bake in a medium-low pre-heated oven. Anything with high butter content burns easily so check these delicate cookies regularly. They should be just golden in about 12 – 15 minutes. Remove the tray and allow the cookies to cool on the tray.
Icing: Dissolve a little icing sugar and carob powder in a few teaspoons of boiling water. I put too much water so added a little corn flour and boiled the mixture, stirring constantly. It did the trick but please note that icing with corn flour will not keep for more than a day.
Dribble the icing in a zigzag pattern on the cookies.
When cool, remove the cookies from the tray carefully with the help of a metal spatula or knife.

Cheescake Tarts
Make a sweet tart dough and bake the tart shells as explained. When they are half- baked add the following mixture:
Filling for 24 tarts: 3 cups of drained yogurt (drain the yogurt in a cheesecloth lined colander overnight), ½ cup cream (this is optional and can be replaced with drained yogurt), 1 cup sugar,10g of agar-agar (I used powder) dissolved in ¼ cup cold water (if using solid agar-agar it would have to be dissolved in hot water).
Add any of the following or any flavour of your choice: Fresh chopped strawberries, Fresh chopped mangoes, Mango pulp, Carob powder, Lemon juice.
Fill the tarts and continue to bake them. When they are golden remove the tarts from the oven. Allow to cool for 2 minutes before gently removing the tarts to cool on a wire rack. If at this stage you notice that the tarts are not golden enough you can put them back in the oven, straight on the oven rack for a few minutes. Just put some aluminium foil on the oven floor to catch any sweet drops that may fall from the tarts!