Instructions: Cream butter and sugar until light and fluffy.

Sieve together the flour cinnamon and semolina.

Work the dry ingredients plus coconut into creamed mixture Knead lightly to give a manageable dough.

Place dough in the centre of a greased baking tray.

Pat out to a 180mm square.

Neaten edges prick with a fork.

Bake with the ovenshelf on the floor of the roasting ovenof the 2 ovenaga with the cold shelf 2 runners above the tray. Put the ovenshelf on the floor of the baking ovenof the 4 ovenaga.

Bake for 25 to 30 minutes until pale golden and looking dry.

Cut into portions and cool on a wire rack.

These are unusual chunky biscuits ideal on their own or with fruit salad.

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