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Cook: 10 - 12 minutes


“I  changed so much of the original butter cookie recipe; Thats why I didn’t add an author to the recipe.” this is my changed recipe and it came out beautiful.

  • 250 g margarine (personally I use 70%)
  • 250 g sugar
  • 3¼ cups cake flour
  • 10 ml vanilla essence
  • 7½ ml baking powder
  • 1 large egg
  • ½ cup coconut

Cream together the butter and sugar and set aside.
In a separate container mix the egg, vanilla essence and the baking powder until frothy.
Add the egg mixture and coconut to the creamed buttermix and mix until incorporated.
Sieve in the flour and mix together into a ball.
Cover with cling wrap and chill.
If using a cookie press, bring the ball up to room temperature;  otherwise it can be rolled and cut whilst cold.
Bake at 180 °C for 10 – 12 minutes.


Recipe and photo: Gregory Peter Greyling

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