Minnie's Coconut Cones and Chocolate Shortbread Balls

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TRH Minnie's Coconut Cones and Chocolate Shortbread Balls
These recipes were taken from the local newspaper years ago and it is still the favourites for any occasion.
Coconut Cones:
Prepare the filling first before you start the pastry
250g butter,
200g desiccated coconut,
1 cup white sugar.
Mix all the ingredients and set aside.
Next step is to divide the dough into 4 equal parts
Roll each one out as you would roti but oblong
Do not roll it too thin.
Paste the filling on top of the pastry and run the rolling-pin over lightly to even out the filling
Cut the pastry into strips horizontally and fold each strip into a cone shape
Brush with milk and bake for 20-30mins at 180C till golden.
Remove from baking tray and leave to cool
4 cups sifted flour,
3 tsp baking powder,
210 g butter,
1 cup milk.
Butter has to be cold as possible.
Sift flour and baking powder
Rub in butter to resemble breadcrumbs
Add the milk and work quickly into a dough.
PS when the cones are cool transfer into container but do not cover completely because the longer it stays unclosed the crisper the pastry is.
Chocolate Shortbread Balls
2cups flour,
3 tsp water,
2 tbls icing sugar,
210 g butter,
100 g whole nut chocolate,
castor sugar for dusting.
The butter has to be at room temperature.
Cream butter until there’s no lumps
Add water and icing sugar and cream for a few mins
Add flour and former a soft dough
Cut each block of chocolate in 2
Break small pieces of dough and place a piece of chocolate into the dough and roll into a ball
Place on a greased sheet and bake for about 15-20 mins to a pale straw colour
Remove whilst still hot and roll into the icing sugar
Leave to cool on a cooling rack.
Prepared, tried and tested by: Minnie Moonsamy

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