Recipe by Fatima SydowCourse: DessertCuisine: Cape Malay


  • 500 g butter

  • 1 cup caster sugar

  • 2 tsp vanilla essence

  • 1 egg

  • 5 cups flour

  • 1 tsp baking powder

  • 2 cups desiccated coconut

  • 1 cup water

  • 1 cup sugar

  • 2 cinnamon sticks

  • 1 cardamom pod

  • 1 cup fine apricot jam


  • In a large bowl, cream the butter and sugar together until creamy. Add the vanilla essence and the egg and beat for a minute. Add the dry ingredients and mix together until a soft dough is formed. Cover and chill in the fridge for 20 minutes.
  • To make the coconut filling, add all the ingredients except the apricot jam in a saucepan and bring to a boil. Simmer until all the liquid has evaporated. Take off the heat and allow to cool.
  • Preheat the oven to 180˚C.
  • On a floured surface, roll out the dough and using a flower cookie cutter, cut out shapes and transfer to a greased shell pan. Fill each one with a teaspoon of coconut filling.
  • Bake for 8 minutes. Remove from the oven and immediately spoon a teaspoon of jam next to the coconut filling on each biscuit.
  • Put the biscuits back into the oven and bake until the edges are a golden colour.
  • Allow to cool for a few minutes in the pan and transfer to a wire rack to cool completely.

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