Description
These little Golden Eggless Coconut Jam Buttons are the kind of bake that disappears faster than you expect. They’re soft, lightly crisp on the outside, and that sweet jam centre just finishes them perfectly.
Ingredients
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- 1/2 cup castor sugar
- 1/2 cup margarine, softened
- 1 1/2 cups Self-Rising flour (see note below)
- 1/4 tsp salt
- 1 tsp baking powder
- 1 1/2 tbsp oil
- 1 1/2 tbsp water
- 2 to 3 tbsp milk (for dipping)
- 1/2 cup desiccated coconut
- 1/3 cup jam of choice
Instructions
- Preheat your oven to 350⁰F (180⁰C) and lightly grease a baking sheet or line it with parchment paper.
- In a bowl, cream together the 1/2 cup castor sugar and 1/2 cup margarine until light and a bit fluffy.
- In another bowl, sift together the 1 1/2 cups Self-Rising flour and 1/4 tsp salt.
- If your Self-Rising flour already contains salt, you can skip adding extra.
- In a small cup, mix the 1 tsp baking powder, 1 1/2 tbsp oil, and 1 1/2 tbsp water. It’ll look slightly runny, that’s fine.
- Add the flour mixture and the baking powder mixture to the creamed margarine and sugar.
- Mix until a soft dough forms. If it feels a bit dry, add 1 tsp water at a time, just until it comes together.
- If your dough feels too soft, pop it in the fridge for 10 minutes, as it makes rolling much easier.
- Scoop small portions and roll into balls, about walnut size.
- Dip each dough ball lightly into the milk, then roll it in the desiccated coconut until coated.
- Place on the baking sheet and gently press a small indentation in the centre using your thumb or the back of a spoon.
- Bake for 18 to 20 minutes until lightly golden underneath. Don’t overbake; they firm up as they cool.
- Let them cool completely, then spoon a little jam into each centre.
Notes
Created, prepared, tried, and tested by Sureka
