This week, Roy was paging through my Great Grandma’s cookbook. We are very lucky to have a copy of her old recipes, and they are such delicious, but fascinating reading. Often there is no cooking time or temperature, so it is always a fun challenge to bake the things she made nearly 100 years ago! When he came across the recipe for Corn-Flake And Coconut Biscuits, he thought they looked interesting and tasty, so he would give them a go. For a few minutes, he thought the recipe was impossible to make, but it worked beautifully and the results were fantastic. So this week, Roy Creates His Great Great Grandma’s Corn-Flake and Coconut Biscuits.
You Will Need:
- 1 cup of self raising flour
- 150 grams of margarine
- 1 tablespoon of cocoa
- 1 dessertspoon of golden syrup
- 1 cup of cornflakes
- ½ a teaspoon of vanilla essence
- 1 cup of desiccated coconut
- ½ a cup of sugar
- Chocolate icing and coconut to decorate
Method:
- Line a swiss roll tin with baking paper (these tins are shallow and very large – Roy didn’t think he would have enough mix to fill the tray, but it worked!)
- Preheat the oven to 180 degrees celcius
- Sift the flour and cocoa into a large bowl
- Crush the cornflakes lightly with your hands (you want to have little pieces of cornflake, not a powder) and add them and the coconut to the flour
- Add the sugar and mix.
- Melt the golden syrup and margarine together (Roy did this in the microwave, but it doesn’t take long, so keep an eye on it)
- Add the vanilla to the melted margarine and golden syrup
- Add the melted margarine and golden syrup to the dry ingredients and mix thoroughly
- Press the mix into the swiss roll tin. You will have a very thin layer of mix, in a solid ‘block’. At first it will appear that you will never spread the mix that far, but keep at it – it works!
- Bake the mix for 20 to 30 minutes (depending on your oven – Roy’s took 20 minutes).
- Put the tin onto a cooling rack and, making sure you use an oven glove to hold it still, use a blunt knife (like a butter knife) to cut it into individual squares. You want to cut the slice all the way through.
- Let the slice cool
- When the slice is just warm, ice it with chocolate icing and sprinkle with coconut
- When the biscuits are nearly cold, remove them from the tray (ask somebody to help you lift them out – Roy’s Grandma lifted one side of the baking paper and Roy and I lifted the other, so they came out in one piece)
- When the biscuits are completely cold, break them apart (this will be easy – you cut them earlier), store them in an airtight container, and enjoy!