125g soft butter
110g caster sugar
1 teaspoon lemon zest
1 medium egg
150g self raising flour
30g custard powder
40g desicated coconut
40g raspberry jam
Preheat the oven to 180C.
Use an eletric hand mixer and beat the butter, sugar and lemon rind until smooth.
Fold in the flour and custard powder.
Scoop out 20 balls and toss in the coconut and place on the lined tray allowing room to spread.
Using the end of a wooden spoon make an indent and scoop in some jam
Bake for 10 minutes unti lightly brown.
Allow to cool before serving.