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Writer's pictureThe Cornish Baker

Almond and Coconut Jam Drops

This very affordable, quick and easy recipe, which has been around for hundreds of years. It is not only tasty but delicious with a cup of Cornish tea.



Ingredients:


160g Self Raising Flour

80g Stork With Butter, softened

2 tsp Almond Essence

2 tbsp Desiccated Coconut

1 Large Free Range Egg, beaten

80g Golden Caster Sugar

Raspberry Jam ( recipe can be found on my website )


Method:


1. Firstly pre-heat the oven to 200c then whisk the butter and flour together, until you get fine breadcrumbs.

Then add the sugar and mix in.


2. In a separate bowl, beat the egg and add this liquid to the flour, then add in the almond essence, coconut, butter and sugar. Now combine together until you the mixture becomes a dough.


3. Next divide the dough into equal dough balls. Arrange the balls on a baking tray, lined with parchment paper leaving a gap of about 4cm apart.

Then make a finger dent in each one and fill it with a heaped teaspoon of raspberry jam. Then sprinkle with caster sugar and bake in the centre of the oven for 10-15 minutes.


4. Next place the drops onto a wire rack to cool completely. These will store well for 2 days in an air tight container in a cool place. Ansom.




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