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By Chelsea's team of cooks, added 11 April 2012

Difficulty Easy This recipe isKid Friendly Serves 10-12 filled biscuits RecipePrep time10 minutes RecipeCooking Time 20 minutes

  • Slugs

Thanks for sharing this family favourite recipe with us Judy. Handed down by her Scottish grandmother when she came to New Zealand as a World War I bride.

Recipe Rating: 3


250g butter
90g (¼ cup) Chelsea White Sugar
1 egg
250g (2 cups) flour
1 Tbsp coconut
1 tsp cream of tartar
1 tsp baking soda
extra coconut (½ cup)
Chelsea Icing Sugar for dusting

1½ cups Chelsea Icing Sugar
25g butter melted
2 Tbsp milk
few drops vanilla essence


Cream the butter and sugar. Add beaten egg. Add flour mixed with coconut, cream of tartar and baking soda. Roll the mixture into a sausage shape, then roll this in the extra coconut sprinkled on a board. Cut into 4cm lengths. Place on a well-greased or baking-paper-lined oven tray.

Bake until golden at 150°C for approx. 20 minutes. Cool on a wire rack. Join together with butter icing. Store in an airtight container.

Mix all the ingredients together into a smooth spreadable butter consistency.

Thanks to Judy Burrows of Murupara for this recipe first published in our sugar & Spice recipe book.

Products Used in this recipe

Overall rating

Recipe Rating: 3

3 ratings, 40 people added this to their Favourite Recipes.

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  • 3

    A very soft dough - I used 2 cups of flour (greater weight than 250g!) Kind of dry biscuit that held it's shape and size well when baked. Needs the icing!