SYRUP MELTING MOMENTS WITH COCONUT BUTTERCREAM

 

250 g   butter

70 g     icing sugar

80 g     golden syrup

270 g   cake flour

70 g     cornflour

COCONUT BUTTERCREAM

100 g   butter (at room temperature)

120 g   icing sugar

30 g     desiccated coconut, toasted

            coconut essence to taste

METHOD:

  • Preheat the oven to 160°C and grease and line two baking trays
  • Cream together the butter, icing sugar and golden syrup[ till light and fluffy
  • Sieve together the flour and cornflour
  • Add the dry ingredients to the creamed butter mixture to make the cookie dough
  • Spoon the dough into a piping bag fitted with a large star nozzle
  • Pipe the dough into circles onto the prepared baking trays and bake for ±15 minutes until golden
  • TO MAKE THE BUTTERCREAM: Cream the butter and gradually add the icing sugar then mix in the toasted coconut and essence
  • Place half the biscuits, flat-side up, on your worktop. Add/pipe with the buttercream and sandwich with remaining biscuits.

 

 

 

 

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