Coconut ice
340g desiccated coconut
340g icing sugar
400g tin of condensed milk
Optional food colouring
- Place the condensed milk into a bowl and add the icing sugar. Beat well then mix in the desiccated coconut. The mixture will get firm and difficult to stir but persevere until everything is all combined.
- Divide the mixture into two (add optional food colourings to each) and spread into an 8inch square tin giving two coloured layers and allow to set overnight
-Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.
PEPPERMINT CREAMS
Makes 40 approx.
450g icing sugar
2 egg whites
peppermint essence and food colouring
- Sift the sugar. Place the egg whites in a bowl and beat lightly with a fork, just sufficiently to break up the albumen.
- Add half the icing sugar and stir until well mixed, using a wooden spoon. Beat for 5 minutes. Add the rest of the icing sugar and the essence until the mixture is stiff. You may need to add more icing sugar.
- Separate the mixture into three and add different food colourings to each. Pastels are nice.
- Roll out and cut out into shapes - hearts, circles and stars. Decorate with the sweets. Lay the sweets out on sheets of greaseproof paper to dry out.
- Place into pretty boxes or sellophane wrap
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