With a cup of coffee or tea, and good conversation
Makes 30
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Bask in the buttery fragrance of these Danish-inspired biscuits that carry creamy and milky notes of coconut, punctuated by the fruity and tart flavours of cranberry.


  • 200 g butter, softened
  • ½ tsp vanilla extract
  • 1 cup (160 g) icing sugar
  • 1 egg
  • ½ cup (65 g) dried cranberries
  • ½ cup (40 g) shredded coconut
  • 1¾ cup (260 g) plain flour
  • ½ tsps bicarbonate of soda

Preheat oven to 180 C (160 C fan-forced). Grease oven trays and line with baking paper.


Beat butter, extract, sifted icing sugar and egg in a small bowl with an electric mixer until light and fluffy. Transfer to a medium bowl and stir in cranberries and coconut. In two batches, stir in sifted flour and soda.


Roll level tablespoons of dough into balls; place on trays 3 cm apart.


Bake biscuits about 15 mins. Cool biscuits on trays.

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