Indulge in these jam drop biscuits for a sweet and buttery treat. They’re quick to make and perfect for afternoon tea.
- Makes about40
- Cook time15 minutes
- Prep time20 minutes, (+ cooling time)
Ingredients
- 250g butter, softened
- 1 cup (220g) caster sugar
- 2 tsp 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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. 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 1/2 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.
Jam drop biscuits
- Makes about40
- Cook time15 minutes
- Prep time20 minutes, (+ cooling time)
Ingredients
- 250g butter, softened
- 1 cup (220g) caster sugar
- 2 tsp 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
Description
Indulge in these jam drop biscuits for a sweet and buttery treat. They’re quick to make and perfect for afternoon tea.
Method
Step 1
Preheat oven to 180°C. 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 1/2 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.