These recipes were taken from the local newspaper years ago and it is still the favourites for any occasion.
Prepare the filling first before you start the pastry
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
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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