CookEat Recipe
Cocoanut Gingerbread
Spoon-dropped coconut-and-ginger small cakes baked twenty minutes, served hot or cold.
Method
Steps
Step 1
Heat about 120 mL molasses with about 57 g butter in a saucepan until just boiling.
Step 2
Add wheat flour, rice flour, ginger, grated coconut, powdered sugar and finely grated rind of half a lemon; stir briskly with a wooden spoon for the printed five minutes.
Step 3
Drop spoonfuls with a tablespoon into a lightly buttered pastry tin, choosing and recording form/spacing because source leaves desired cake form open. Bake in a moderate oven for the printed twenty-minute guide until cooked and set.
Step 4
Remove, arrange on a dish with a clean folded napkin and serve hot or cold.
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