BAJAN BITTLE | JUDY LORNE | SUGAR CAKES

Bajan Bittle - A Culinary Excursion

Sugar Cakes

Ingredients
200 g finely grated Coconut
500 g Brown Sugar
1 tsp Molasses
1/2 tsp ground Cinnamon
1/4 tsp grated Nutmeg
125 g grated Green Ginger

Method
In a heavy saucepan, place the sugar and coconut together on a low flame and stir until the mixture starts to bubble at the sides.
Add the remaining ingredients, let simmer, stirring occasionally.
At this time the coconut should become translucent as the syrup starts to thicken.
The mixture should appear to come away from the sides of the saucepan.
Grease a baking sheet and set aside. The liquid syrup should now be greatly reduced and hardly visible.
Using a long-handle spoon, drop the sugar cakes in equal-sized circles on to the baking sheet. Let cool and store in, airtight container or package as desired.