Custard powder and hints of lemon make these classic jam drops extra special.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set