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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.


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 )


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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