Chelsea

Chelsea Trusted 135 Years SPOT

Slugs

By Chelsea Sugar
Slugs
12 servings
  • 1 review

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves
    12
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.

If you like this recipe you may love these

Reviews

Average Rating
31
(1 review)


image description

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!

Load More

Products used in this recipe

Sign in