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Biscuit recipes

Coconut-and-jam shortbread

40 minutes

Coconut-and-jam shortbread

By Khanya Mzongwana

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

200 g desiccated coconut
2 free-range egg whites, beaten
300 g strawberry or apricot jam

For the shortbread base:

225 g butter
100 g sugar
240 g flour

Method

1. Preheat the oven to 180°C. Mix the coconut and egg white and set aside.

2. To make the base, cream the butter and sugar until light and fluffy. Slowly beat in the flour.

3. Press the base into a greased 20 x 20 cm pan. Prick all over with a fork and bake for 25 minutes.

4. Spoon over the jam and coconut mixture, then bake for a further 15 minutes. Cool and slice into squares.

Cook's note: Replace the coconut topping with 100 g flaked almonds if you like.

Find more biscuit recipes here.

Photographs: Toby Murphy
Food assistant: Emma Nkunzana

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Speculaas cookies

Marshmallow whip biscuits

3-ingredient peanut butter biscuits

Almond-butter fudge with a shortbread crust

Shortbread with strawberry preserve

Flapjacks with cookie butter

Cinnamon oat cookies

Ultimate Nutella-stuffed chocolate chip cookies

Mocha buttercream biscuits

Peppermint Crisp cookies

Maltabella cookies

Coconut-and-jam shortbread

Coconut-and-jam shortbread

Ingredients

Method