• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 130 people
  • Difficulty Normal

Recipe Description

There are various versions of this cookie, which got its fancy name from the sparkling sugar decoration on top. The base can be a butter cookie, or in this case, coconut cookie dough. If pink sugar is used, one would call it biskut delima tumpah (literally, scattered rubies biscuit), and if green sugar is used, it would be scattered emeralds! Other names for this biscuit: Biskut permata, biskut kelapa delima, Delima Tumpah

This recipe was first published in Flavours magazine.

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 170g butter
  • 110g caster sugar
  • 2 eggs
  • 450g self-raising flour
  • 2 tbsp custard powder
  • 60g desiccated coconut
  • 250g coarse or decorating sugar
  • red food colouring ((for delima version))


  1. To make dough: Using an electric mixer with a paddle, cream butter and sugar on medium speed until light and fluffy. Add eggs to the mixture and combine well. Sift flour into a separate mixing bowl and add custard powder and coconut. Mix to form a soft dough.
  2. To shape: Roll out dough between sheets of greaseproof paper to about 3/4cm thickness and cut into desired shapes using a cookie cutter.
  3. To coat with sugar: Add a few drops of red colouring (for rubies version) to coarse sugar and mix well. Omit this step for the berlian (diamond) version.
  4. Using a knife or spatula, lift the cookie and dip that surface into coloured sugar to coat. Place cookie on baking tray with sugared side up. Repeat until dough is used up.
  5. To bake: Preheat oven to 180°C. Bake cookies for about 20 minutes, or until lightly browned.

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