250g icing sugar
200g sweetened condensed milk
150g desiccated coconut
food colouring of choice (pink is traditional)
Put the coconut in a bowl, sift in the icing sugar and add the sweetened condensed milk. Mix together with a wooden spoon then kneed with your hand until mixture is firm.
Divide in half and add food colouring to one half, kneading until colour is thoroughly mixed in.
Shape each half into a bar of the same size and brush the top of one bar with cold water, place the other bar on top.
Sandwich the bars together and refrigerate.
When completely firm, cut into slices.
Pictured image was Cubby's "Aww Coconut's" Coconut Ice.
Fairy Wand Cookies
90g butter, chopped
1/3 cup caster sugar
3/4 cup flour
1/4 cup self-raising flour
2 tablespoons custard powder
1 egg, lightly beaten
200g white chocolate melts, melted
10 ice-block sticks
Star-shaped cookie cutter
Cachous, coloured sugar or sprinkles
Place the butter, sugar, flours and custard powder in an electric mixer. Beat until fine and crumbly (about 30 seconds).
Add the egg and process until a soft dough forms (20 seconds)
Turn onto a floured surface and knead for 30 seconds. Cover with plastic wrap and refrigerate for 1 hour.
Line two baking trays with baking paper. Roll the dough out between two sheets of baking paper to a 3mm thickness.
Cut the dough into star shapes using a 9cm star-shaped cutter.
Arrange the stars on the baking trays and bake for 15 minutes at 180°C or until golden. Cool on the trays.
Place 1/2 teaspoon of melted chocolate on the flat side of half of the biscuits. Attach the sticks. Sandwich
the remaining biscuits over the chocolate and press to secure. Allow the chocolate to set.
1. Put small dots of frosting on one side of the biscuit. Top with coloured balls. Or
2. Spread extra melted white sugar and coat with sprinkles or coloured sugar.
Tricia is mum to three beautiful girls Elliot, 9, Lily,7 and Zoe, 4. She owns Piece of Cake Tin Hire.