Made-of-Honor Biscuits

Jackie Cameron
This tasty treat is biscuit based with a jam layer, topped with coconut meringue. Our Granny Dot used to have a supply in her kitchen cupboard for us girls. When Sheldeen knew she was visiting earlier this month, maid-of-honour biscuits were included in her home-food request. Her kitchen tea was kept a surprise but I granted her wish and hid them in a ‘safe’ place. Safe? How wrong I was! She found the decadent delights and started nibbling on them days before her kitchen tea.
— Jackie Cameron


Makes: 1 tray, 33 X 23cm

Biscuit Base:


  • 120gr Salted Butter, soft
  • 90gr Castor Sugar
  • 3 Egg – Yolks (keep the whites aside for later use)
  • 30ml Full Cream Milk
  • 5ml (6gr) Baking Powder
  • Pinch Fine Salt
  • 200gr Cake Flour


  1. Pre–Heat the oven to 180⁰C. Line and grease the baking tray.
  2. Cream the butter and sugar together.
  3. Add the egg yolks and milk and combine well.
  4. Sift the baking powder, salt and flour together, add to the egg mixture.
  5. Spread the mixture out onto the baking tray, creating a smooth and even layer. Set aside.



  • 250ml Smooth Apricot Jam
  • 3 Egg – Whites
  • 250ml (228gr) White Sugar
  • 250ml (78gr) Desiccated Coconut


  1. Spread the jam over the biscuit base layer, evenly and smoothly. Set aside.
  2. Whisk the egg whites to stiff peak, slowly add the sugar, continuously whisking.
  3. Fold in the desiccated coconut. Spread this mixture out on top of the jam.
  4. Bake in the oven for about 20 minutes or until cooked. Remove from the oven, allow complete cooling and then cut into blocks and serve.

Kate Martens Photography