Wed, 6 April 2016
Catherine was in the kitchen making delicious Coconut Drops.
Ingredients
225g/8oz Odlums Cream Plain Flour
Pinch of Salt
1 Teaspoon Odlums Baking Powder
75g/3oz Butter or Margarine
75g/3oz Caster Sugar
50g/2oz Shamrock Desiccated Coconut
1 Egg (beaten)
150ml/¼ pt Milk
To Decorate (optional)
Extra Coconut
Fruitfield Raspberry Jam
Method
1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
2. Sieve the flour, salt and baking powder into a bowl.
3. Rub in the butter or margarine until mixture resembles breadcrumbs.
4. Add the sugar and coconut and mix well.
5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoons of the mixture, spaced apart on the prepared tins. About 12!
6. Bake for 15 to 20 minutes until risen and golden brown. Remove from oven and transfer to wire tray to cool.
7. If desired, brush the top with jam and dip in coconut.
Sat, 31 May 2025
Chef: Simon O'Connell
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