Raspberry and coconut scrolls

These are superb for morning or afternoon tea! They are a quick recipe to make without all the fuss.

Invite a friend over or share with a group of friends. What a great way to show the love of God and the wonderment that is hospitality than to share these delicious scrolls over some intimate and personal conversation.

Makes approximately 9 scrolls

2 1/4 cups flour

3 teaspoons baking powder

2 tablespoons caster sugar

1/4 cup desiccated coconut

300ml cream

extra coconut for dusting

Filling

200 grams frozen raspberries

2 tablespoons caster sugar

Icing

3/4 cup icing sugar

1–2 tablespoons boiling water

1/2 drop pink food colouring

Preheat the oven to 180°C fan bake. Grease and line a 22 x 22cm square cake tin.

Sift flour and baking powder into a large bowl. Add sugar and coconut.

Then add cream and use a palette knife to cut through the mixture creating a soft dough.

Turn onto a floured surface and knead slightly. Roll out to a rectangle 30 x 20 cm and about 0.5–1cm thick.

In another bowl, add raspberries and caster sugar and crush gently. Spoon the raspberry mixture over the dough and gently roll up.

Cut to your desired thickness, making sure the cut side is facing up in your baking tin.

Bake for 30 minutes. Leave to cool for 10 minutes.

To make the icing, sift icing sugar into a bowl and add boiling water and food colouring. Mix to form a smooth velvety consistency.

Drizzle icing over the scrolls and sprinkle with a handful of coconut.