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Jam drop biscuits
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Lemon-infused custard powder enhances these beloved jam drop cookies.
Ingredients:
  • 250g butter, softened
  • 220g caster sugar
  • 2 tsp finely grated lemon rind
  • 2 Free Range Eggs
  • 300g self-raising flour
  • 60g custard powder
  • 40g desiccated coconut
  • 80g jam
Instructions:
  • Preheat the oven to 180C. Line 2 baking trays with baking paper. Using an electric mixer, cream together butter, sugar, and lemon rind until pale and creamy. Mix in the eggs until well combined, then gently fold in the flour and custard powder.
  • Place shredded coconut on a plate. Roll the mixture into tablespoon-sized balls, coat them lightly with coconut, and place them on lined trays with enough space between each. Use the end of a wooden spoon to create an indentation in the center of each ball and then spoon ½ tsp of jam into each indentation.
  • Bake for 15 minutes or until lightly golden, swapping trays halfway through cooking. Remove from oven and let cool completely on trays.

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