Hi Everyone,
There’s something about growing up in New Zealand. Apart from the beautiful beaches it also has some delicious traditional sweet delights that one never forgets, regardless of how long we have been away.
Going through my good old Edmonds cook book (every Kiwi owns one of these), the other day I came across this recipe for Duskies – so simple that I had to try it out. Made in absolute minutes they tasted devine – the perfect no fuss afternoon tea treat!
Note though, living in Switzerland for some time now, I adjusted the recipe slightly to give it a little European touch – smile!
Keep reading for the recipe of “Scrummy Duskies – A Real Kiwi Treat!”
Scrummy Duskies – A Real Kiwi Treat!
Line a tray with baking paper and preheat oven to 200°C
Ingredients:
- 125g butter,
- 1 cup icing sugar,
- 1 egg,
- 1 & 1/4 cups flour,
- 2 tsp cocoa,
- 1 tsp baking powder,
- 1/2 cup desiccated coconut,
- 1/2 cup chopped pecan nuts.
Cream butter and sugar, then add the egg and beat together.
Sift in flour, cocoa and baking powder.
Add coconut and pecan nuts (can also be walnuts).
Mix together, then place small teaspoon full on baking tray lined with baking paper. Note: you do not need to flatten the balls, they will flatten by themselves in the oven.
Bake at 200°C for 12 – 15 minutes.
Ice when cold.
Icing:
- 1 cup icing sugar,
- approx 1 – 2 tablespoons water,
- a little vanilla essence,
- 2 heaped tsp cocoa powder
Stir ingredients together and then place a dollop in the middle of each of the cold duskies.
Finally place a piece of pecan nut on top as decoration.
Sign up for the FunkyForty newsletter for regular Fashion and Lifestyle updates!
Enjoy!
Favourite Bags: Natural Nuance bags are crafted to the highest standards using consciously sourced materials. Circular design principles are applied to ensure longevity and re-use.
Find out more here.
These look amazing and I think that even I can make them. Wow! Just one question: is “icing them” mean putting them in the fridge or freezer? I can’t wait to get them a try. 😃😘
Hi dear Yvonne thank you very much for your recipe very yummy