Jam drop biscuits
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How to make Jam drop biscuits
Yield = 40Prep time: 0:20
Cook time: 0:15
Total time: 0:35
Ingredients
- 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
Method
- Step 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.
- Step 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.
- Step 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.
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