| 1 |
Heat oven to 180ºC, 350ºF, Gas Mark 4. Roll out pastry thinly and cut in rounds using a 7.5 cm (3 inch) cutter and line 12 patty tins. |
|
2 |
Place 1 x 2.5 ml spoon (½ tsp) of jam in each. |
|
3 |
Cream margarine and sugar, add the egg and coconut. |
|
4 |
Place 1 x 5 ml spoon (1 tsp) of the mixture on top of the jam. |
|
5 |
Bake for 20 minutes until the sponge is risen and golden brown. |
