A delicious sweet treat.
Preheat your oven to 180c and line two oven trays with baking paper.
In a mixing bowl, beat the butter and sugar until pale and creamy, then add the egg and continue beating until everything is well combined.
Sieve the flour and then add it to the mixing bowl along with the desiccated coconut, gently bring the whole mix together.
Use a teaspoon to scoop out portions of the dough, roll the dough up into balls and then transfer to the baking trays.
Use the spoon to flatten the balls a little and then make an indentation with the tip of your pinky finger. Spoon a little jam into the indentation and then place the trays in the oven to bake for 15 minutes or until golden.
Remove from the oven and spoon a little more jam into the indentations while the biscuits are still hot, allow to stand for a couple of minutes on the baking trays and then transfer to a wire rack to cool completely. Makes around 20.
This recipe can be found in the River Cottage Australia cookbook.
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