125g butter, chopped, softened
½ cup caster sugar
1 tsp vanilla extract
1 ¼ cups plain flour
2 Tbsp cornflour
½ tsp baking powder
2 Tbsp milk
2 ½ Tbsp raspberry jam
100g dark chocolate melts, melted
¼ cup desiccated coconut
Preheat oven to 180°C fan-forced (200°C conventional). Line two oven trays with baking paper.
Put butter, sugar and vanilla into a large bowl and beat with an electric hand beater on high speed until pale and creamy. Add flour, cornflour and baking powder and stir with a wooden spoon until combined, forming a soft dough.
Roll level tablespoons of mixture into balls and arrange on trays, 5cm apart. Use a fork to slightly flatten into a thick disc. Use your pinky finger to make an indent in the centre of each disc.
Spoon about ½ tsp of jam into each indent. Bake for 12 minutes or until biscuits are light golden. Set aside on trays to cool completely.
Dip half of each biscuit into chocolate and return to tray, scatter with coconut and set aside with 30 minutes or until chocolate has set.