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Carina in Print – Daily Record

Carina in Print - Daily Record | Contini

Carina writes a weekly cake column for the Daily Record. Buy it every Monday or check our blog for the recipe. In addition you can sample the weekly cake at our fabulous Scottish Cafe & Restaurant at the Scottish National Gallery.


The little cherry on top

100g unsalted butter
75g caster sugar
1 small egg
150g self raising flour
25g coconut (plus some for dusting)
Glace cherries
1 teaspoon vanilla extract

Cream the butter and sugar until light and fluffy. Add the vanilla. Gently beat in the flour, egg and coconut.
Line a baking tray with greaseproof paper.
Roll the mixture into walnut size balls, flatten slightly and place on the tray. Press half a cherry on top of each ball of dough.
Bake at 180’C for 10 – 15 minutes.
Immediate when you remove from the oven sprinkle with a little coconut and transfer to a cooling wire.


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