April 10, 2018
A clever cake take on the classic Aussie biscuit, that we believe was originally from a Women's Weekly recipe, but we are not sure as Nan never wrote down the source. But it sure tastes good, allot like the biscuit.
1Preheat oven to moderate, 170°C.
2Prepare cup cake patty pans in muffin.
3Melt together Nuttelex & golden syrup in a small pan until smooth and set aside.
4Mix together self-raising flour, coconut and sugar. Stir in Nuttelex/ golden syrup mixture.
5Then slowly blend in combined milk and eggs, until smooth.
6Scoop mixture into prepared pans. Bake for 12-15 minutes until cooked when tested. Then let cool on a cooling rack.
1Combine icing sugar, Nuttelex, honey, vanilla essence, and a dash of hot water to make thick icing.
2Spread icing over cooled cake or pipe onto cup cakes.