Coconut & lemon jam drop cookies

Makes 20


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.

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