Coconut jam drops

Ingredients

•     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( l used apricot jam)

Method

    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.