Coconut Shortbread Biscuits

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


Coffee and Raisin Shortbread Squares

These little squares have a shortbread base with raisins, topped by a coffee flavoured icing.  The recipe comes from the “You” Magazine published about 11 years ago.

Coffee and Raisin Shortbread Squares

230 g butter

140 ml sugar

500 ml flour

10 ml baking powder

15 ml syrup

250 ml seedless raisins


10 – 15 ml instant coffee powder

5 ml soft butter

375 ml icing sugar, sifted

hot water

Preheat the oven to 180 C and spray 2 brownie pans (16 x 25 cm) with nonstick spray.

Cream the butter and sugar together until light and fluffy.  Sift the flour and baking powder together and add to the butter mixture along with the remaining shortbread ingredients.

Mix well and press the mixture into the prepared pans.  Bake for about 20 minutes until the shortbread is a pale straw colour.

Meanwhile prepare the icing by dissolving the coffee powder in 15 ml hot water and add half to the icing sugar along with the butter.  Mix, adding small quantities of hot water at a time until a spreadable paste is formed.

Cool the baked shortbread for 5 minutes before spreading with the icing.  Leave for another 5 minutes before cutting into squares.  Allow to cool completely in the pans.  Store in an airtight container.


Shortbread is always a popular choice and this version is really tasty.  As with all my biscuit recipes I advise on using  butter if you want a good flavour.  It melts in the mouth …. mmm.


500 g butter

600 g flour

100 ml castor sugar

100 ml icing sugar

160 ml maziena (cornflour)

Knead all ingredients together very well until bowl is clean.

Press into 2 ungreased  pans (16 x 25 cm)

Bake in a cool oven (130 C) until just starting to colour for 60 – 90 minutes.


  1. Make a ginger topping as follows:  Put 65 ml icing sugar, 5 ml ground ginger, 60 g butter and 20 ml syrup in a pot on the stove and heat until melted and well blended.  Do not boil.  Pour over warm shortbread and let it set while still in the pans.
  2. Combine the rind and juice of half a lemon and 25 ml poppy seeds into half the dough.  Add a bit more flour if necessary.
  3. Combine 4 ml ground ginger, 2ml cinnamon and 2 cloves into half the dough.