Gluten-free (see note below), nut-free
- 60g butter
- ¾ cup sugar
- 2 eggs
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 cup desiccated coconut
- ¼ cup raspberry jam
Preheat oven to 180°C. Line two baking trays with baking paper.
Cream butter and sugar with an electric beater until light and creamy, add eggs and beat to combine. Stir in sifted flour and baking powder and mix to combine. The mixture will be a bit sticky, but don’t add more flour as the biscuits become very dry.
Form 2 teaspoonfuls of mixture into balls, roll in coconut and place on trays.
Use your little finger (or the nearest child helper’s freshly washed finger) to make a hole in the centre of each ball and fill with jam. I use a ‘two teaspoon method’: scoop some jam onto one spoon and use the other spoon to push jam into the hole.
Bake for 10-15 minutes until golden brown.
- I loved helping my mum make these when I was a kid – sticking my finger in the biscuit balls to make the jam hole, carefully spooning the jam in. Wonderful memories. Another recipe passed through generations—my kids love making these too. For a biscuit, these are quite low in butter, so a relatively low fat after school treat.
- Make these gluten-free using gluten-free plain flour