Source: Coles Magazine May 2016 - Page 62
Makes about 40 - Prep 20 mins (+ cooling time) Cooking 15 min
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
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| Image Source: Taste.com.au |
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
- 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.
- 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.
- Bake, swapping trays halfway through cooking, for 15 mins or until lightly golden. Remove from oven. Set aside on the trays to cool completely.