1/2 cup coconut
125g butter
125 g sugar
1 egg
1 cup BAKELS GLUTEN FREE FLOUR
1 tsp BAKELS GLUTEN FREE HEALTH BAKING POWDER
Combine butter and sugar, add egg then dry ingredients. Bake at l80°C for 20 minutes in a sponge roll tin. While base is cooking melt together:
2 Tbsp milk
60g butter
3 1/4 cup coconut
2 cups icing sugar drop of red food colouring (optional)
Stir briskly and spread on to hot shortcake and cut into squares when cool.