July 31, 2018 / Lyn Jones / 0 Comments
125g each of b&s
250g flour
1 tsp BP
1 egg
strawberry or raspberry jam filling
Cream b&s, add beaten egg, stir in sifted flour & BP.
Turn onto floured board, roll out thinly, cut into rounds with a fancy cutter.
Line greased patty pans with pastry. Place a little jam in each & add filling.
FILLING
2c coconut
1c sugar (try lot less)
1 well-beaten egg
few drops almond essence
Mix c&s. Add egg & essence. Place in patty pans on top of jam.
Bake in a very mod oven about 15 mins.
July 31, 2018 / Lyn Jones / 0 Comments
125g each butter (or marg), SR
1 tsp cocoa
60g each sugar, coconut
blackcurrant or apricot jam
Cream b&s til light & fluffy.
Sift flour, cocoa & coconut together. With hands, knead sifted mixture into butter.
Press into a greased swiss roll tin, making it about 6 mm (1/4″) thick.
Bake in mod-hot (205 degrees C – less for ff) oven about 25 mins.
Leave in tin to cool and while still hot, spread thinly with jam.
ICING
2 tsp cocoa
4 Tab sifted icing sugar
1 tsp butter
1-2 Tab milk, warmed
Blend cocoa, butter, icing sugar and milk. Beat until smooth.
Spread over top of jam, smoothing with back of spoon.
Cut into squares and let them get cold.