Coconut cakes with raspberry and rose jam

makes about 16

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100 g butter, at room temperature
90 g Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
1 egg
90 g plain flour
1/4 tsp salt
125 g desiccated coconut

Raspberry and rose water jam
100 ml raspberry jam
1/2 tbsp rose water


Set the oven temperature to 150 °C.
Whisk together the butter, sugar and vanilla sugar. Add the egg and beat until smooth.
Mix together the flour, salt and coconut flakes in a separate bowl. Add the dry ingredients to the butter mixture and beat together.
Roll into about 1 cm small balls, and place on a baking tray lined with baking paper. Bake for about 5 minutes.
Meanwhile, stir together the raspberry jam and rose water.
Remove the cakes and make a small dip in them using the back of a spoon or finger, add a dollop of raspberry jam.
Increase the heat to 175 °C and bake the cakes for a further 8-10 minutes.
Remove the cakes, cool and enjoy!

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