Another recipe that came I believe from one of those 1960’s community cookbooks. It was a good one for kids to start their baking experience with. You don’t have to strain an arm beating sugar and butter to a fine creamy paste. As a kid my heart always dropped when the recipe opened with: “Cream the butter and sugar….” That muscle in my upper arm, just below my shoulder, could begin to ache just contemplating that instruction.
1 cup flour
1 cup coconut
1 cup cornflakes
1/2 cup sugar
1 tsp baking powder
2 tsp cocoa
5 oz melted butter
Mix, press into a sponge roll tin and bake at 180 C for 15-20 minutes. Finish with chocolate icing and a sprinkle of desiccated coconut. Cut into squares (about 24).
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