If you grew up in South Africa, chances are you’ve dunked Tennis Biscuits in your tea at least once (or a hundred times). These golden, coconut-scented biscuits are a staple in many South African homes — whether enjoyed on their own or as the base of a beloved fridge tart like Peppermint Crisp Tart or my Creamy and Dreamy – The ultimate Cremora Tart .
There’s just something special about that unmistakable flavor — buttery, lightly sweet, and perfectly crisp. Every bite brings a little taste of home and a reminder of simple pleasures shared around the table. And the best part? You can easily recreate that same familiar taste from scratch, right in your own kitchen.
Today, I’m sharing a simple and authentic homemade Tennis Biscuit recipe that tastes just like the ones from the white Bakers packet — maybe even better!
Why You’ll Love these Tennis Biscuits
- Nostalgic flavor: Coconut, vanilla, and a hint of golden syrup — just like the original.
- Crispy but tender: Perfect for tea-time or layering in desserts.
- Easy to make: Basic ingredients, no fancy tools needed.
A Piece of Home, Wherever You Are
Whether you’re an expat missing home or just curious about South African flavors, these homemade Tennis Biscuits are a comforting bite of nostalgia.
Bake a batch, pour yourself a cup of rooibos tea, and enjoy a true taste of SA tradition — simple, golden, and made with love.
Classic South African Tennis Biscuits
Ingredients
- 125 g unsalted butter softened
- 125 ml sugar white
- 1 egg room temperature
- 5 ml vanilla essence
- 15 ml golden syrup or light corn syrup
- 300 ml Self-raising flour
- 125 ml Desiccated coconut
- Pinch salt
- 5 ml Milk powder optional
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Using an electric mixer, cream the butter and sugar together until light and fluffy.
- Now, Beat in the egg, vanilla essence, and golden syrup until well combined.
- Next, stir in the flour, milk powder, coconut, and salt until a soft dough forms.
- On a lightly floured surface, roll out the dough to around 1cm thickness and cut into rectangles (or use a patterned biscuit cutter for an authentic look).
- Carefully place the biscuits on the prepared baking tray to retain their shape and gently prick them with a fork for that classic Tennis Biscuit finish.
- Bake for 10–12 minutes, or until the edges are golden.
- Allow the tennis biscuits cool on the baking tray — they’ll crisp up as they cool.
How to serve Tennis Biscuits
- Dunk in tea: The ultimate South African tea-time treat.
- Use in desserts: Perfect for no-bake tarts like Peppermint Crisp or Creamy and Dreamy – The ultimate Cremora Tart.
- Gift idea: Wrap a batch in wax paper and string — simple, nostalgic, and heartfelt.
Tips & Variations
- Swap golden syrup for honey in a pinch.
- For an even deeper flavor, slightly toast the coconut before adding them into the dough.
- For extra coconut flavor, add a splash of coconut extract. (No more than 2.5 ml)
- Want them extra crisp? Bake an additional 1–2 minutes and cool fully on a wire rack. (Keep an close eye on them they should be light golden brown)
Hungry for more?
