Contributor

Dec 11, 20231 min

American Shortcake

American shortcake a shortbread base, a layer of apricot jam and a crisp coconut topping. Don’t skimp on the layer of apricot jam - delicious!

My granny’s biscuit tin (pictured above) always had something delicious in it: fudge, cupcakes, shortbread, crunchies or karringmelkbeskuit.


 It isn’t always full in my house, but I do love packing something delicious into it for the week ahead if I do some Sunday baking. This was a recipe that my mother often made. It’s called American shortcake and it has a shortbread base, a layer of apricot jam and a crisp coconut topping.
 

American Shortcake

Kathleen O’Connor Thompson
 

Ingredients

  • 2 cups flour

  • ½ cup butter

  • pinch salt

  • 1 egg

  • ¼ cup sugar

  • 1 tsp baking powder

  • 1½ cup coconut

  • 1 egg

  • ½ cup sugar

Directions

  1. Preheat the oven to 180 °C and grease a flat pan.

  2. Make a dough with the flour, butter, salt, 1 egg, the ¼ cup sugar and baking powder.

  3. Press the dough into the prepared flat pan. Spread with a layer of apricot jam. Be sure to use a generous spread of jam if you have a sweet/tangy loving tooth like me.

  4. Mix the coconut, 1 egg and ½ cup sugar. Spread on top of the jam, and bake in the oven until golden.

  5. Cut into squares.

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