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.

About the author

Leave a Reply

Get Free Recipes

Latest News & Recipes

Strawberry & Cream Gateaux
29th July 2022By
Carrot walnut loaf
29th July 2022By
Strawberry Galette
29th July 2022By
Triple Chocolate Chip Cookies
29th July 2022By
Chocolate Orange Hot Cross Buns
6th April 2022By
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

error: Content is protected !!