Cockburn Gazette - - CHRISTMAS -

Toast the co­conut in the oven at 150C for 10 min­utes, or on the stove, stir­ring un­til light brown. Cream the but­ter, caster sugar and ic­ing sugar to­gether un­til pale and smooth. Mix in the vanilla and salt.

Sift in the flours and beat on a slow

set­ting un­til com-

IN­GRE­DI­ENTS 1 cup finely shred­ded co­conut 340g soft but­ter 3/4 cup caster sugar 1/2 cup ic­ing sugar 1 pinch salt 1 tsp vanilla ex­tract 2 1/2 cup plain flour 1/2 cup corn­flour 1/2 cup straw­berry or rasp­berry jam 2. METHOD 1. 3. Pic and recipe:...

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