Nour­ish me

New Zealand Woman’s Weekly - - FOOD -

RASP­BERRY & CUS­TARD CO­CONUT CRISPS

MAKES 20 These lit­tle gems are sim­ple to make and burst with flavour. CRISPS

½ cup caster su­gar

2 eggs, sep­a­rated

2 cups des­ic­cated co­conut Pinch of salt TOP­PING Store-bought cus­tard

100ml cream, whipped stiff Rasp­ber­ries, fresh or frozen Ic­ing su­gar, to dust

1 Pre­heat oven to 18 0°C. Line a tray with bak­ing pa­per.

2 Whisk the su­gar and egg yolks to­gether un­til light, thick and creamy. In another bowl, whisk the egg whites to soft-peak stage. Fold into the egg-yolk mix­ture, along with the co­conut and salt.

3 Drop large tea­spoon­fuls onto the tray. Flat­ten with the back of a spoon.

4 Bake for 10-15 min­utes or un­til browned around the edges and golden in the mid­dle. They will crisp as they cool.

5 For the top­ping, com­bine the cus­tard and whipped cream, then fill a pip­ing bag. Just be­fore serv­ing, top each crisp with this cheat’s crème patissiere and a rasp­berr y. Dust with ic­ing su­gar and serve.

GLUTEN FREE

R ASPBERRY & CUS­TARD CO­CONUT CRISPS

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