Jam Drop Biscuits

Source: Coles Magazine May 2016 - Page 62

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Makes about 40 - Prep 20 mins (+ cooling time) Cooking 15 min

 250g butter, softened
 1 cup (220g) caster sugar
 2 teaspoons finely grated lemon rind
 2 Coles Brand Australian Free Range Eggs
 2 cups (300g) self-raising flour
 1/2 cup (60g) custard powder
 1/2 cup (40g) desiccated coconut
 1/4 cup (80g) raspberry jam

  1. Preheat oven to 180C. Line 2 baking trays with baking paper. Use an electric mixer to beat butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs and beat until well combined. Stir in the flour and custard powder.
  2. Place the coconut on a plate. Roll tablespoonfuls of mixture into balls. Roll in coconut to lightly coat. Place on lined trays, allowing room for spreading. Use the end of a wooden spoon to make an indentation in the centre of each ball. Spoon ½ tsp of jam into each indentation.
  3. Bake, swapping trays halfway through cooking, for 15 mins or until lightly golden. Remove from oven. Set aside on the trays to cool completely.

Vic Lic

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