Here's what you will need to make them: - 125g butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup caster sugar
- 2 eggs
- 1 1/2 cups self-raising flour
- 1/3 cup milk
- 85g packet of jelly crystals
- shredded coconut (oops, not pictured)
Place butter in a small bowl.
Add vanilla extract,
and sugar.
Beat until light and fluffy.
Add eggs one at a time and beat until just combined.
Stir in the flour and milk until smooth.
Spread mixture into a greased and lined 23cm square cake pan.
Bake for about 25 minutes at 180 degrees C.
Stand for 5 minutes then turn onto a wire rack to cool.
Meanwhile, combine the jelly crystals and 1 3/4 cups of boiling water in a medium heatproof jug
until the crystals dissolve.
Pour into a 19 x 29 cm slice pan and refrigerate, stirring occasionally, until set to the consistency of unbeaten egg white.
Cut cake into squares. You might also want to cut the sides and top off the cake so the jelly can absorb into the cakes properly, and so the squares are even.
I didn't though, so my squares were all un- even :)
Dip the squares into the jelly.
Then dip each square into the coconut. You probably wont need as much coconut as pictured here, about 1 1/2 cups will do.
And here they are- pretty as a picture! You can use whatever jelly you like for these. Enjoy!
Recipe adapted from The Australian Women's Weekly: Food for Fit and Healthy Kids
