90g (¼ cup) Chelsea White Sugar
250g (2 cups) flour
1 Tbsp coconut
1 tsp cream of tartar
1 tsp baking soda
extra coconut (½ cup)
Chelsea Icing Sugar for dusting
1½ cups Chelsea Icing Sugar
25g butter melted
2 Tbsp milk
few drops vanilla essence
Cream the butter and sugar. Add beaten egg. Add flour mixed with coconut, cream of tartar and baking soda. Roll the mixture into a sausage shape, then roll this in the extra coconut sprinkled on a board. Cut into 4cm lengths. Place on a well-greased or baking-paper-lined oven tray.
Bake until golden at 150°C for approx. 20 minutes. Cool on a wire rack. Join together with butter icing. Store in an airtight container.
Mix all the ingredients together into a smooth spreadable butter consistency.
Thanks to Judy Burrows of Murupara for this recipe first published in our sugar & Spice recipe book.
Products Used in this recipe