250g (9oz) unsalted butter, softened
3 tablespoons caster (superfine) sugar
grated zest of 1 orange
1 egg yolk
1 teaspoon vanilla extract
250g (9oz/2 cups) plain (all-purpose) flour, sifted
90g (3 1/4 oz/1cup) desiccated coconut
1 1/2 tablespoons raspberry or apricot jam
Preheat the oven to 180 degrees and line a large tray with baking paper.
Beat the butter, sugar and orange zest with electric beaters until pale. Add the egg yolk and vanilla extract and beat until combined. Fold in the flour and coconut.
Roll tablespoons of the dough into balls. Arrange on the baking tray about 2.5cm (1 inch) apart and press to flatten slightly.
Make an indent in the centre of each biscuit with your thumb, then place 12 teaspoon jam in each indent.
Note - Instead of my thumb I prefer to make the indent with the end of a wooden spoon (see below)
Bake for 10-12 minutes, or until lightly browned. Leave to cool on a wire rack.
My secret tip. When you pull the jam buttons out of the oven you will often find that the jam hasn't fully spread across the indent. While they are still warm top them up with a little extra jam. The additional jam sets with the warmth of the biscuits.
As you can see by topping up the jam buttons you have some delcious little biscuits bursting with jam that the kids will absolutely love. The small amount sugar means they are not too sweet and the cup of coconut makes them lightly tasting.
Involve your children in making the jam buttons. Our kids love helping and will quite often pretend to make their own with play food.
Make sure you check out our website for lots of play food ideas.
Happy Cooking and thanks to Bill Granger or creating a delicious recipe for families to enjoy making together.