Ingredients
625ml self raising flour, sifted
1
tsp. of strawberry essence
1
tsp. of food coloring (pink or red)
desiccated coconut, as required
Directions
1.
Cream butter and sugar till fluffly. Beat in cream.
2.
Add flour and knead to make soft dough.
3.
Divide dough into 24 balls. Flatten each ball slightly.
4.
Place 12 each on cookie sheets.
5.
Bake in oven preheated at 180C for 15 minutes ortill edges are brown.
7.
Add boiling water and colouring and whisk till smooth.
8.
Sandwich two cooled cakes with a bit of jam/water syrup.
9.
Dip the two sandwiched cakes in the syrup.
10.
Roll in coconut and leave uncovered for a bit to dry.
Columbus Restaurants
