2 x 400ml cans chilled coconut cream (see notes)
2 cups self-raising flour
1 tablespoon caster sugar
Pinch of salt
60g original Nuttelex spread
2 teaspoons icing sugar mixture
1/2 teaspoon vanilla bean paste
Strawberry jam, to serve
Como se hace la
- Step 1Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
- Step 2Scoop the thick layer of coconut cream from each can of coconut cream and place in a bowl (about 1 cup). Cover with plastic wrap. Refrigerate. Sift flour, caster sugar and salt into a large bowl. Add spread. Using fingertips, rub spread into flour mixture until mixture resembles fine breadcrumbs. Make a well in centre of mixture. Add ¾ cup remaining coconut cream liquid to well. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Reserve 1 tablespoon remaining coconut cream liquid (see notes).