Toast the coconut in the oven at 150C for 10 minutes, or on the stove, stirring until light brown. Cream the butter, caster sugar and icing sugar together until pale and smooth. Mix in the vanilla and salt.
Sift in the flours and beat on a slow
setting until com-
INGREDIENTS 1 cup finely shredded coconut 340g soft butter 3/4 cup caster sugar 1/2 cup icing sugar 1 pinch salt 1 tsp vanilla extract 2 1/2 cup plain flour 1/2 cup cornflour 1/2 cup strawberry or raspberry jam 2. METHOD 1. 3. Pic and recipe:...