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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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a Donna Hay recipe Ingredients:
3 cups self raising flour |
1/2 cup sugar |
3/4 cup desiccated coconut |
75 g cold butter, chopped |
1 cup milk, plus extra for brushing |
1/2 cup strawberry jam |
Directions:
1. Preheat oven to 180 C.
2. Place flour, sugar and coconut in a bowl, mix to combine.
3. Add butter and rub it into flour mixture till it looks like breadcrumbs.
4. Make a well in the centre and pour in milk.
5. With a knife mix milk into flour mixture until just combined.
6. Turn onto lightly floured surface, gently bring dough together.
7. Halve dough and roll each piece into a 30 x 20 rectangle and1 cm thick.
8. Spread one piece with jam and sandwich with other piece of dough.
9. Use a round cutter to cut out 12 rounds.
10. Place rounds in muffin tins lined with paper cases.
11. Brush with extra milk and sprinkle with raw sugar.
12. Bake 18 - 20 minutes.
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