JAM DROPS

Steps:

• Grease 3 oven or cookie trays.
• Preheat oven to 180C (350F).
• Combine sifted flour, coconut and sugar in a large mixing bowl.
• Mix well.
• Make a well in the flour mixture and stir in melted butter and milk.
• Mix well.
• (Don't worry if the batter looks a bit crumbly.) Using your hands, shape, rather than roll, level tablespoons of the mixture into balls.
• (Don't worry if the balls aren't perfectly round).
• If the mixture seems too crumbly at this stage, add a tablespoon or two of milk to the batter, but be careful not to make it too wet- it should still look crumbly and the dough should just come together with the heat of your hands.
• Place balls about 7cm (3") apart on oven trays.
• (They will flatten out as they cook.) Now, holding the balls together with the fingers of one hand, gently push the handle of a wooden spoon into the centre of each biscuit to make an indentation about 5mm (1/4") deep.
• (If the biscuits split a little just gently push the dough back together.) Using a finger to ease the jam off the spoon, drop about 1/4 teaspoon of jam into the hollow of each biscuit.
• (Be neat and don't overfill- you can add more jam later.) Bake on the centre shelf/shelves of a moderate 180C/350F oven for about 15 minutes or until lightly browned.
• Cook in batches if necessary.
• Remove plum drops from oven and leave on trays while you add an extra 1/4 teaspoon of jam into each hollow.
• When plum drops are firm to touch, remove gently to cool on wire racks.
• Store in an airtight container between layers of baking (silicone) paper.
• They will keep well for up to a week- if they last that long!