Coconut jam drops
constituents
Coconut jam drops
150 gram softened adulation
mug caster sugar
1 egg
1 tablespoon vanilla substance
11/4 mug tone- raising flour, sifted
1 mug desiccated coconut, plus 1 mug redundant
1/2 mug jeer jam
System
Coconut jam drops
1
Preheat roaster to moderate, 180 °C. Line 2 roaster servers with baking paper.
2
In a large coliseum, beat adulation and sugar together until pale and delicate. Add egg and vanilla substance, beating to combine.
3
Using a large essence ladle, fold flour and coconut through to form a dough. Roll soupspoons of admixture into balls. Roll in redundant coconut to fleece. Place on servers, 6 cm piecemeal, leveling slightly.
4
Singe in 2 batches, 15- 20 twinkles each batch, until smoothly golden. Working snappily, use a tablespoon to make hacks in the centre of each hot biscuit.
5
Cool on servers 5 twinkles before transferring to line racks to cool fully. Fill hacks in each biscuit with jam.