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  • 1kg sugar
  • 1L water
  • 1/2 lemon
  • 250g butter
  • 1 1/2 cup desiccated coconut
  • 1 1/2 cup flour
  • 1/2 cup caster sugar
  • 1/3 cup oil
  • 1 egg
  • 1 egg yolk
  • 1 tbsp sour cream


  1. Melt the butter and then mix in the oil and sugar. Whip until it is foamy and light. Add the eggs, sour cream, and fold gently.
  2. Add the flour and coconut and mix until it forms a ball that pulls away from the dish.
  3. Make into finger size shapes and press into a grater to create the pattern.
  4. Bake on a gentle heat or in the Simmering Oven for 30 minutes until golden and allow to cool.
  5. Make the simple syrup by mixing the sugar, water, lemon and bringing to the boil.
  6. Cover the golden shortbread with the hot syrup and allow it to soak.

Recipe and images from Leila Chalks cookbook "The Lost Chef"