ANITA TASKER shares a retro recipe from the 1970s.
A LOT of you will be familiar with these delicious little cakes, they were the sort of things made in cookery schools in the 1960s and 1970s.
This is an easy recipe to make in a hurry. They keep well in a tin, but there is one proviso…you have to like coconut!
You will need a bowl, wooden spoon, set of scales, baking sheet with silicone paper on top
Ingredients:
200g desiccated coconut
2 medium eggs
1 tablespoon cornflour
100g red glace cherries (or more if you want some for the top)
Pre-heat your oven to 180C, put all your ingredients into a bowl and mix thoroughly until combined, make into small balls and line up on your tray. Bake for 15 to 20 minutes until lightly browned, remove from oven and leave on oven tray for a good 15 minutes until all cooled.
Make lemon icing:
100g icing sugar, sieved
Juice of 1 lemon and a bit of fine lemon rind if you want to add a tang
Blend your juice into your icing sugar and if you find it a little too runny just add some more icing sugar. It should just coat the back of your spoon. Pour over your now cooled macaroons and top with a cherry.
We melt a little chocolate in the microwave and dip the bases into the chocolate and put them back on the tray with the paper to harden – this just gives the little cakes a bit of glamour!
Once you have eaten one there will be no stopping you.
This is Anita's last column.
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