Grandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!
time I make Coconut Macaroons for an event or a talk, they are often the first to be
snaffled up. I never realised there were so many coconut lovers out there. This traditional recipe comes from Grandma’s youngest sister, Ivy who continued the family tradition
in home baking. If you love coconut, they are a
delight. They should be crisp and golden on the outside and soft and chewy on the
What you need ....
Whites of 2 eggs
1oz/25g ground almonds
1 tbsp self
How to bake ...
the oven to 350F, Mark 4, 180 C. Whisk the egg whites until stiff. Mix the
other ingredients together. Fold in the dry ingredients into the egg whites.
Place teaspoonfuls of the mixture on rice or greaseproof paper. Bake on a tray
for 20 minutes.
Coconut Macaroons ready for the oven
Meryl says :Make sure the egg whites are really
stiff to ensure a sticky texture once cooked. Topped with a cherry or almond,
they are perfect for those coconut aficionados.