River Cottage Australia



A new twist on an old favourite! Even better than you remember from your childhood ... 


  • 125g of unsalted butter

  • 1 cup of sugar

  • 1 egg

  • 1 ¼ cup of self-raising flour

  • 2/3 cup of desiccated coconut

  • Rhubarb and orange jam


  • 1.

    Preheat your oven to 180c and line two oven trays with baking paper.

  • 2.

    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.

  • 3.

    Sieve the flour and then add it to the mixing bowl along with the desiccated coconut, gently bring the whole mix together.

  • 4.

    Use a teaspoon to scoop out portions of the dough, roll the dough up into balls and then transfer to the baking trays.

  • 5.

    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.

  • 6.

    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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Posted by Daniel955Report
Made them today, absolutely beautiful. One to add to the keep list..