Slugs

Name: Slugs
Prep time: 10 min
Cook time: 20 min
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

By Chelsea Sugar

Page views: 14811

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.

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.
0 hour 0 hour
12 servings

1 review
Difficulty Easy
Prep time 10 mins
Cooking time 20 mins
Serves
12

Page views: 14811

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

Popular Right Now

Reviews

Average Rating

(1 review)

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!