Gluten-free (see note below), nut free
- 1/4 cup butter
- 3/4 cup sugar
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 cup desiccated coconut
- 1/4 cup raspberry jam
Preheat oven to 350°F. Line two baking trays with parchment paper.
Cream butter and sugar with an electric beater until light and creamy, add eggs and beat to combine. Stir in sifted flour and baking powder and mix to combine. The mixture will be a bit sticky, but don’t add more flour as the cookies become very dry.
Form 2 teaspoonfuls of mixture into balls, roll in coconut and place on trays.
Use your little finger (or the nearest child helper’s freshly washed finger) to make a hole in the center of each ball and fill with jam. I use a ‘two teaspoon method’: scoop some jam onto one spoon and use the other spoon to push jam into the hole.
Bake for 10-15 minutes until golden brown.
- Make these gluten-free using gluten-free flour.