Cream together egg, sugar, butter and oil until light and fluffy.
Mix in vanilla essence.
Sift in selfraising flour and plain flour and mix into creamed mixture to make a fairly stiff dough. roll out dough to 3 mm thick on a lightly floured surface and cut out shapes with flower shape biscuit cutter.
For the coconut – cook 1 cup of coconut with half cup of sugar and 1 cup of water with a cinnamon stick and 3 cardamoms until dry
Place on hertzoggie baking sheet. Place half teaspoons of coconut boiled with sugar and water. Bake at 200C for 10 minutes or until lightly browned. Place half teaspoon apricot jam next to coconut before serving.
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