Servings: 40
Total Time: 35mins



8¾ ounces butter (softened)
1 cup caster sugar
2 tsp lemon rind (finely grated)
2 eggs
2 cups self-raising flour
½ cup custard powder
½ cup desiccated coconut
¼ cup raspberry jam

Preheat the main oven to 335 degrees F. Using baking paper, line 2 baking trays.
With an electric mixer, beat the butter with the sugar and grated lemon rind until creamy and pale.
Add the eggs and beat until combined thoroughly.
Stir in the flour followed by the custard powder.
Scatter the coconut on a shallow bowl or plate.
Roll tablespoonfuls of the mixture into even-size balls.
Roll the balls in the desiccated coconut to coat lightly.
Arrange the balls on the lined baking trays, spacing them so that they have room to spread.
Using the end of a wooden spoon, make an indent in the middle of each ball.
Spoon ½ teaspoon of the raspberry jam into each indent.
Bake in the oven, switching the baking trays around halfway through baking,
until lightly golden for 15 minutes.
Remove the baking trays from the oven, and set aside to cool entirely.


Serve and enjoy.

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