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.
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