Quick & Easy

Frangipanis

Get the kids busy in the kitchen with these delicious coconut, lime and pineapple cookies.
frangipanis
28 Item
10M

Ingredients

Fondant icing

Method

1.Beat butter, essence, rind and sugar in small bowl with electric mixer until smooth. Stir in sifted flours, coconut and pineapple, in two batches.
2.Knead dough on floured surface until smooth. Roll dough between sheets of baking paper until 5mm thick. Refrigerate 30 minutes.
3.Preheat oven to 160°C (140°C fan-forced). Grease round-based patty pans.
4.Using 7cm flower cutter, cut 28 shapes from dough; place in patty pans.
5.Bake biscuits about 10 minutes; cool in pans.
6.Make fondant icing: stir ready-made icing in small bowl over small saucepan of simmering water until smooth. Stir in egg white until smooth. Tint with colouring.
7.Using a metal spatula dipped in hot water, spread pink icing quickly over cookies. Sprinkle coloured sprinkles into centres of flowers.

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