Ingredients
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
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Line two oven trays with baking paper.
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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.
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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.
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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.
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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.
