This is a comforting ‘old school’ recipe that I wanted to bring back & showcase with a unique twist – thoughts of my mum baking roulades for family dinners & tussling over the largest slice always brings fond memories.

Sable Breton


  • 200g caster sugar
  • 225g salted butter
  • 2g vanilla essence
  • 3 egg yolks
  • 165g plain flour
  • 150g desiccated coconut
  • 12g baking powder 


Cream the sugar, butter, vanilla together and then add the yolk.

Fold in the sieved dry ingredients and pipe into prepared tins.

Bake at 180⁰C for 10 to 12 minutes until golden.

Yuzu Curd

  • 115g yuzu juice
  • 2 eggs
  • 70g caster sugar
  • 70g Mainland Salted Butter


Whisk together the juice, eggs and sugar in the pot.

Add the chopped butter and bring to the boil whisking continuously until thickened.

Pass through a fine sieve and then pour into the baked sable Breton cases and set in the fridge for 60 minutes.

Coconut Crème

  • 150g coconut cream
  • 100g Anchor Cream
  • 15g icing sugar
  • 2g vanilla paste


Chill all of the ingredients in a bowl for 1 hour.

Whisk the chilled mixture to a firm peak.

To assemble

Pipe the coconut crème onto the set curd and decorate as desired.

Try exchanging the lime juice in the curd for passionfruit or lemon for a great alternative.

Download the recipie

Anchor™ Cream is a smooth and luxurious full fat cream – ideal for pouring, whipping or cooking.


Pure New Zealand butter! Mainland Salted Butter is made from all-natural ingredients – no added colouring, preservative or artificial flavour. Just the pure, natural butter taste we all know and love.