Two-Tone, Twee Gevreetjie

Two-Tone, Twee Gevreetjie

Two Tone, Twee Gevreetjie

Recipe by Fatima SydowCourse: DessertCuisine: Cape Malay

Also known as Twee gevreetjies and Maid of honours


  • 4 cups flour

  • 400 g butter

  • 1 cup caster sugar

  • 1 tsp vanilla essence

  • 1 egg

  • 1 tsp baking powder

  • 2 cups desiccated coconut

  • 1 cup of water

  • 4 tbsp sugar

  • 1 tsp vanilla essence or almond essence

  • 2 cups sifted icing sugar

  • 5 tbsp milk

  • 1 drop vanilla essence

  • 2 tbsp sifted cocoa powder


  • In a saucepan, cook the coconut, water and sugar until all the liquid has been cooked away, add the vanilla essence, stir well and set aside to cool.
  • Next, in a bowl, cream together the butter and sugar until light and fluffy, add the vanilla essence and egg and beat until well combined. Add the dry ingredients and mix by hand until a soft dough is formed. Cover with cling wrap and allow to chill in the fridge for 15 minutes.
  • Preheat oven to 180°C.
  • Take the chilled dough and roll out on a floured surface and cut round shapes with a cookie cutter and place each one in a greased shell baking tray. Place a tablespoon of coconut mixture in the cookie dough shell, pressing down
  • gently with the back of the spoon to make it level.
  • Bake for 12 minutes. Remove and allow to cool on wire racks.
  • To make the icing, mix the icing sugar, milk and vanilla essence until you get a thick icing. Divide the icing into two separate bowls, add cocoa powder and a teaspoon of milk to the one and stir well, if it’s too thick add another drop of milk. Add a drop of pink food colouring to the other bowl of icing and stir well.
  • Spoon the two different tones of icing on half of each side of the individual biscuit, and the result, a beautiful, delicious and colourful biscuit.

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