•     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.