Coconut Cakelets

They don't look like much. You will have to trust me on this one - they taste a lot better than they look. I made some and the kids gobbled them and begged for more.

This recipe is slightly adapted from the Primus Rice Paper recipe for cakelets.

120g dessicated coconut
220g white sugar
1/2 cup white flour
2 large eggs
Enough milk to make it mushy!
2 sheets of rice paper

Set oven to preheat 180 degrees (C)

Mix all dry ingredients together, then work in the wet. Adjust the milk so that your mixture is moist and thick but not too wet or sloppy.

Lay 2 sheets of rice paper on a baking tray. Place blobs (1 dessertspoon full for large cakelets or teaspoon fulls for little cakelets) onto rice paper.

Bake in the oven until golden brown (around 15 minutes)

These are really delicious if eaten while still warm but very nice cold as well.


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