Friday, 23 December 2016


250 grams gluten free vanilla cookies (recipe below)
1 cup coconut
finely grated rind 2 lemons
3/4 -1  can condensed milk

coconut to roll

blitz or finely crush biscuits.

in a medium sized bowl, mix the biscuit crumbs, coconut,
rind and enough condensed milk to bind it all together.
(just under a can).

roll mix into walnut sized ball and roll in coconut.

place in paper patty pans or just on a tray.

refrigerate till set.  store in an airtight container in fridge.

I dropped a small amount of icing on each..optional

1 cup of icing sugar mixed with enough lemon juice to make
a paste.



125 grams  butter, softened
1 teaspoon vanilla
3/4 cup sugar
1 egg yolk
1 1/2 cups gluten free self raising flour
2 teaspoons water

Preheat oven to 180 C.  line 2 baking trays with baking paper.

using an electric mixer, beat butter, vanilla, sugar and yolk until smooth.

add in sifted flour and water  then mix with a spoon to make a soft dough.

roll  mixture into walnut sized balls. place balls on trays and flatten
lightly with a fork.

cook for 15 minutes or until browned lightly.

cool on tray for 5 minutes then remove to wire rack to cool completely.

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