Coconut jam drops
Ingredients
Coconut jam drops
150 gram softened butter
1/2 cup caster sugar
1 egg
1 teaspoon vanilla essence
1 1/4 cup self-raising flour, sifted
1 cup desiccated coconut, plus 1 cup extra
1/2 cup raspberry jam
Method
Coconut jam drops
1
Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.
2
In a large bowl, beat butter and sugar together until pale and creamy. Add egg and vanilla essence, beating to combine.
3
Using a large metal spoon, fold flour and coconut through to form a dough. Roll tablespoons of mixture into balls. Roll in extra coconut to coat. Place on trays, 6cm apart, flattening slightly.
4
Bake in 2 batches, 15-20 minutes each batch, until lightly golden. Working quickly, use a teaspoon to make indents in the centre of each hot biscuit.
5
Cool on trays 5 minutes before transferring to wire racks to cool completely. Fill indents in each biscuit with jam.