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Jam & Coconut Cookies
Recipe by Weigh It Up


  • ¾ cup plain flour

  • ¾ cup wholemeal spelt flour

  • ¾ cup desiccated coconut

  • 1/3 cup Norbu sweetener

  • 125g coconut oil (softened in pieces but not melted)

  • 1 egg

  • 1 tablespoon milk

  • 1 cup reduced-sugar raspberry jam

  • 2 tablespoons water

  • Icing sugar to dust (optional)


  • 1.

    Preheat oven to 180°C. Line 2 trays with baking paper.

  • 2.

    Place flour, coconut, Norbu and coconut oil in food processor and pulse until mixture resembles breadcrumbs.

  • 3.

    Add egg and milk and process until just combined.

  • 4.

    Gently knead until mixture just comes together. Shape into disc, cover with plastic wrap and refrigerate for 30 mins to rest.

  • 5.

    Roll out dough on a lightly floured surface to 3mm thick disk. Use a 7cm shape pastry cutter to cut out shapes and place on trays.

  • 6.

    Use a 4cm pastry cutter to cut out shapes from half the biscuits. Place on lined trays.

  • 7.

    Bake in oven, swapping trays halfway through cooking until golden, about 8-10 minutes. Cool.

  • 8.

    Combine jam and water in a small saucepan over medium heat and cook, stirring for 5 minutes until jam is smooth.

  • 9.

    Remove from heat and strain through a fine sieve. Discard seeds.

  • 10.

    Use a small palette knife to spread a little of the jam over the solid biscuits. Dust the cut-out biscuits with icing sugar and place over the ones topped with jam.

  • 11.

    Set aside for 30 mins to set. Store in an airtight container.

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