Food & Wine
Coconut strawberry jam drops
These strawberry jam droplets are like the perfect, golden biscuit, filled with the perfect sweet treat. The coconut gives these traditional sugary snacks the richness they’ve been missing.
Serves: 32 biscuits
Ingredients:
- 125g butter, chopped, at room temperature
- ⅔ cup caster sugar
- 1 teaspoon maple syrup
- 1 egg yolk
- 1 ¼ cups self-rising flour, sifted
- ⅔ cup desiccated coconut
- ⅓ cup strawberry jam
Method:
- Preheat oven to 180°C. Line two large flat baking trays with non-stick baking paper.
- Using an electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until pale and creamy. Add the egg yolk and mix well. Add the flour and coconut, and mix on low speed until just combined.
- Using a heaped teaspoon of mixture, roll into balls. Place onto baking trays, allowing room for spreading. Flatten slightly with a spatula. Using the end of round handled wooden spoon, make an indentation in the centre of each biscuit. Fill the hole with a 1/4 teaspoon of jam.
- Bake 1 tray at a time for 12-15 minutes or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.
Images: Shutterstock