Ingredients
- 500 g self raising flour
- 50 ml (4 tbs) sugar
- 25 ml (2 tbs) margarine
- 3 egg yolks milk or water
- 5 ml vanilla essence
- ¼ tsp salt
Filling
- 1 cup sugar
- 3 egg whites, stiffly beaten
- 2 cups desiccated coconut
- Apricot jam
Method
- 1. Cream the margarine and sugar in a bowl until light and creamy.
- 2. Stir in the egg yolks and vanilla essence, blending well.
- 3. Sift the flour and salt into the mixture, blending well, then stir in a little milk or water to form a fairly stiff dough.
- 4. Roll the dough out to 5 mm thick on a floured surface and cut into rounds with a pastry cutter. Line greased patty tins with the rounds of pastry.
- 5. Make the filling. Gradually add the sugar to the beaten egg whites, beating well to blend.
- 6. Fold in the coconut and mix well.
- 7. Place a little apricot jam in the centre of the rounds and spoon some of the coconut mixture over the jam.
- 8. Bake in the oven at 200°C (400°F) until the pastry is lightly golden, about 15 minutes.
- 9. Cool completely on a wire rack.
