Ingredients
Method
Step 1
Preheat oven to 180°C. Line 2 oven trays with baking paper.
Step 2
In a large bowl, beat butter and sugar together until pale and creamy. Add egg and vanilla essence, beating to combine.
Step 3
Using a large metal spoon, fold sifted flour and coconut through to form a dough. Roll tablespoons of mixture into balls. Roll in extra coconut to coat. Place on trays, 6cm apart, flattening slightly.
Step 4
Bake in 2 batches, 15-20 mins each batch, until lightly golden. Working quickly, use a teaspoon to make indents in the centre of each hot biscuit.
Step 5
Cool on trays 5 mins before transferring to wire racks to cool completely. Fill indents in each biscuit with jam. Store in airtight container.
