Sorghum (100%) Coconut Castle
6 - 8 pieces
Ingredients
- Butter/Margarine - 4 oz
- Caster sugar - 4 oz
- Eggs - 2
- Sorghum flour - 4 oz
- Salt - a pinch
- Strawberry jam - 4 tablespoon
- Water - 1 teaspoon
- Desiccated coconut - 2 oz
- Glace cherries - 6
- Mint leaf sprig
Method
Grease six muffin molds. Beat the butter until soft, and add sugar, and cream until light and fluffy. Beat the eggs. Gradually fold in the sifted flour and salt. Divide the mixture evenly between the molds, filling them no more than two-thirds full. Set on a baking tray and bake in the center of an oven, preheated to 350 F (mark 4) for 20 min or until it becomes light golden in color. Cool on a wire rack.
When the castles are cold, boil jam and water for 1 min. Level the wide base of the castles if necessary, brush them all over with the jam, and roll in coconut. Garnish with a cherry and mint leaf sprig on top.
