These are melt-in-the-mouth shortbread biscuits covered with coconut and using very few ingredients. I make the dough in the food processor but it can be made by hand in the usual way.
450 ml flour, sifted
75 ml cornflour, sifted
125 ml castor sugar
250 g butter, slightly softened
250 ml coconut
cherries to decorate
Place the flour, cornflour and castor sugar in a food processor, blend in the butter until a soft dough is formed. Divide the dough into two (for easier handling) and roll each half into a sausage or square it off as I have done. Cover with cling-wrap and refrigerate for an hour until firm.
Cut into slices with a sharp knife and and cover each slice all over with coconut. Place on lightly greased baking trays. Place a piece of cherry in the centre of each, pushing down slightly.
Bake at 150 C for15 minutes or until they are lightly browned.
Makes about 40 biscuits
These biscuits look very appealing and are just as delicious. They are particularly nice with raspberry jam but any flavour jam will do just fine. “Your Family” is the magazine that takes the credit for these way back in September 1981.
180 g butter
125 ml sugar
5 ml vanilla essence
300 ml self-raising flour
180 ml plain flour
125 ml coconut
60 g butter
180 ml icing sugar, sifted
3 ml vanilla essence
10 ml milk
Cream the butter and sugar until light and fluffy, add the egg and vanilla essence and beat well. Add the sifted dry ingredients and the coconut and mix well.
Roll the mixture into little balls. Place on greased baking trays and gently press down with a fork.
Bake at 180 C for 10 – 15 minutes until golden brown. Cool.
For the filling, cream butter and icing sugar until light and fluffy and add vanilla essence and the milk. Beat well.
Place a little filling mixture in the centre of half the biscuits. Place the raspberry jam on the other half and sandwich them together, pressing lightly.
Makes about 26
This is so quick and simple to make that it takes just a few minutes before it’s in the oven baking.
250 ml coconut
200 ml brown sugar
250 ml self-raising flour
250 ml mixed dried fruit (sultanas, raisins, currants)
120 g butter or margarine, melted
1 egg, beaten
Mix the dry ingredients together. Add the melted butter or margarine and beaten egg. Press into a swiss roll tin (23 x 33 cm) and bake at 190 C for 20 – 25 minutes. If you want them soft and chewy don’t leave them in too long. The longer you bake them the crunchier they get (which is how I prefer them).
Cut while hot and leave in the tin to cool.
If desired pour a lemon icing over whilst still hot.