250g butter 90g (¼ cup) Chelsea White Sugar 1 egg 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
Icing: 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.
Icing: 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.