Chelsea

celebrating 130 years 1884-2014

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Thanks for sharing this family favourite recipe with us Judy. Handed down by her Scottish grandmother when she came to New Zealand as a World War I bride.
  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves
    10-12 filled biscuits
Ingredients
    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
Method
    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.

Reviews


Average Rating



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A very soft dough - I used 2 cups of flour (greater weight than 250g!) Kind of dry biscuit that held it's shape and size well when baked. Needs the icing!

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