COCONUT TWISTS
Pastry:
190 g butter
4 teaspoons baking powder
1 egg
1 cup of milk
3 ½ cups of flour
Filling:
60 g butter
1 ½ cups sugar
1 ½ cups coconut
Sift dry ingredients and rub in butter until it looks like breadcrumbs.
Beat egg and milk and add to the flour dough.
Make 5 portions and roll each one into large rotis and leave aside.
For the filling cream the butter and sugar until smooth and fold in the coconut.
Place one roti at a time and spread the filling. The last roti will cover it all and will have NO filling.
Slightly give it a roll and cut into long rectangular shapes and twist each one.
Place on oven tray and bake at 180 degrees C for 15 minutes.
Recipe and photo: Yasmeen Ibrahim
