SYRUP
2 cups sugar
1 and half cups water
Boil together until sugar dissolves
2 cups of dessicated coconut coloured pink
2and half cups self raising flour
125g margarine
1 cup castor sugar
1/2 cup sour milk
1 teaspoon vanilla essence
Warmed jam
Sift flour and rub in margarine until it resembles fine breadcrumbs.
Dissolve sugar in spur milk and add essence.
Add wet ingredients to dry ingredients.
Knead into a soft dough.
Break of dough golf ball sized.
Bake on a greased baking sheet for approximately 20 minutes at 180deg.
Dip cakes in syrup sandwich together with warmed jam and roll in coloured coconut
Prepared, tried and tested by: Sureka Jaichund
