Teacup from T2 sitting on a vintage Royal Doulton saucer.
Notes
Spring has sprung! The perfect little home-baked tray of sweetness to take to the weekend barbies that are quickly filling up the social calendar. Ahh Summer, great to have you back again.
Ingredients – makes 25 squares
2 cups pure icing sugar
1/4 tsp cream of tartar
4 cups desiccated coconut
395g tin of sweetened condensed milk
rose food colouring
Thoroughly grease and line a 20cm square slice tin. In a large bowl sift the sugar and cream of tartar. Add the coconut and condensed milk and mix together well. Separate the mixture into two bowls, with even amounts in each. Add a few drops of rose food colouring to one of the portions until of the desired colour, mix through well.
Press the white colour portion evenly into the base of the prepared tin then press the pink colour portion evenly on top. Refrigerate for 2 hours until set then remove from the fridge and tin and slice into 4cm squares. Store in an airtight container in the fridge for up to 1 week.
