Ingredients and Method:
Beat 250 butter with 1½ cup castor sugar until white.
Then add 4 eggs, 1 at a time with 1 tsp vanilla essence and beat well.
Dissolve 2 tsp cream of tartar and 1 tsp bicarbonate of soda in 1 cup milk.
Then add 3 cup self-raising flour and the milk mixture and fold gently.
Pour into greased pan and bake in preheated oven @ 180C for about 30 mins or until done.
Remove when done and cool completely then cut into squares and dip in syrup then roll in desiccated coconut and leave 2 dry.
Sift 3 cups icing sugar and add 1/4 cup cocoa and 1 cup boiled water and mix well.
NB: I divided the quantities of the syrup in half to make ½ pink and ½ brown.
I used a little strawberry essence and pink colouring.
They are very soft so you need to dip them gently! Enjoy!
Prepared, tried and tested by: Selvie Moodley