- 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)
Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.
In a large bowl, beat butter and sugar together until pale and creamy. Add egg and vanilla essence, beating to combine.
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.
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.
Cool on trays 5 minutes before transferring to wire racks to cool completely. Fill indents in each biscuit with jam.
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