This week at the office we are all giddy with excitement as our lovely manager has returned from maternity leave. Twelve months has whizzed by so fast, it seems like not so long ago we were seeing her off. I decided to jazz up our Monday by making a sweet treat to welcome her back. The perfect excuse for more baking practice!
I’ve always loved how pretty jam drops are and as they go with your favourite jam (mine is raspberry) I had my first attempt at making coconut jam drops.
These are so easy to make and I was really impressed with how they turned out. They look gorgeous, are soft and light and not too sweet. Needless to say, they were very well received by my work pals!
It got me thinking about all the different jams that could be used. Next time I’m in a country town or farmers market I’ll be on the look out for local organic preserve for my next batch.
This is based on a recipe from the MasterChef website which I tweaked a little. Although the recipe called for the use of an electric mixer, it worked just fine when mixed by hand.
Variations: As always I used Nuttlex instead of butter and Organ egg replacer instead of eggs.
Coconut jam drops
125g butter, softened
1/2 cup caster sugar
1 teaspoon vanilla extract
1 cup plain flour
1 teaspoon baking powder
1/2 cup desiccated coconut
1/2 cup desiccated coconut, for coating
2 tablespoons raspberry jam
- Mix butter and sugar until pale and creamy, add egg and vanilla extract and mix until light and fluffy. Add sifted flour, baking powder and 1/2 cup coconut, mix until just combined into a soft dough.
- Drop teaspoonfuls of biscuit mixture into the extra coconut and roll to coat, remove and roll into small balls. Arrange balls on a baking paper lined tray allowing 5cm for spreading between each biscuit.
- Take the back of a spoon and make a dent in the top of each ball, fill dents with a little jam taking care not to overfill.
- Bake biscuits at 170°C for 15 minutes until pale golden. Remove and cool on tray for 5 minutes before removing to a wire rack to cool completely.