These strawberry jam droplets are like the perfect, golden biscuit, filled with the perfect sweet treat. The coconut gives these traditional sugary snacks the richness they’ve been missing.

Serves: 32 biscuits

Ingredients:

  • 125g butter, chopped, at room temperature
  • â…” cup caster sugar
  • 1 teaspoon maple syrup
  • 1 egg yolk
  • 1 ¼ cups self-rising flour, sifted
  • â…” cup desiccated coconut
  • â…“ cup strawberry jam

Method:

  1. Preheat oven to 180°C. Line two large flat baking trays with non-stick baking paper.
  2. Using an electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until pale and creamy. Add the egg yolk and mix well. Add the flour and coconut, and mix on low speed until just combined.
  3. Using a heaped teaspoon of mixture, roll into balls. Place onto baking trays, allowing room for spreading. Flatten slightly with a spatula. Using the end of round handled wooden spoon, make an indentation in the centre of each biscuit. Fill the hole with a 1/4 teaspoon of jam.
  4. Bake 1 tray at a time for 12-15 minutes or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.

Images: Shutterstock