Our lovely friend Bobbie use to make these in her café and was kind enough to share the recipe with us. Originally her Mum’s recipe this is a favourite in our house and they never last long. We have modified them for Easter as well so you can give them as gifts, or make them with the kids for a fun afternoon activity.
125 grams Butter – softened
1 C Castor Sugar (plus extra for dipping)
2 C Self Raising Flour
1 C Desiccated Coconut
Jam of choice – we use Raspberry
Pre-heat oven to 150 degrees Celsius
Cream butter and sugar together until light and fluffy. Add egg.
Mix in self raising flour and coconut until combined.
Roll into golf size balls, dip into castor sugar and place on lined baking tray.
Using the rounded end of your spatula or your knuckle, press a indent in the top if the ball and fill with jam.
Bake for 25 minutes or until golden.
Instead of filling with jam, bake the cookies with no filling and once filled pipe with green buttercream and fill with little speckled eggs. We use the Wilton #233 Grass Tip to pipe the grass effect.