jam drops
Serves: 25-30
 
  • 250 grams unsalted butter, softened
  • 3 tablespoons caster sugar
  • zest of 1 lemon
  • 1 egg yolk
  • 1 teaspoon natural vanilla extract
  • 250 grams plain flour
  • 90 grams shredded coconut
  • raspberry jam
  1. Preheat the oven to 180 degrees celsius. Line a large tray with baking paper.
  2. Beat together the butter, sugar and lemon zest with electric beaters until pale. Add the egg yolk and vanilla and beat until combined. Fold in the flour and coconut.
  3. Roll tablespoon measures of the mixture into balls, arrange on the tray about 2cm apart. Press to flatten slightly. Make an indent in the centre of each one with your thumb. Fill each dent with jam (about ½ teaspoon).
  4. Bake for 10 - 12 minutes or until lightly browned. Leave to cool on a wire rack.
Recipe by Villiers Brown at http://villiersbrown.com/jam-drop-biscuits/