This delicious sounding but somewhat esoteric, cookie recipe comes from another shell-pal, Con Moutoudis, of Sydney, Australia.


125 grams of butter
3/4 cup of castor sugar
2 eggs
1/2 tsp vanilla essense
1/2 cup of milk
250 grams of dessicated coconut

Preheat oven to 180° Celcius. Grease and line an 18 x2 8 cm pan. Cream butter and sugar until light and fluffy. Add eggs, beating well after each egg has been added. Fold in flour alternately with milk. Pour into prepared tin. Bake for 30 minutes or until cooked when tested. Cool on rack

4 cups Icing sugar
1/3 cup of cocoa
15 grams of melted butter
1/2 cup of milk

Sift sugar and cocoa in a heat-proof bowl. Add butter and milk and stir over hot water until icing is smooth. Cut cooled cake into 25 pieces. Dip each into icing, roll in coconut. Stand on rack until set. Store in an airtight container.

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