120 g Butter
2 tb Castor sugar
3 Eggs, separate out yolks
1 ts Baking powder
40 ml Cold water
180 g Smooth apricot jam
120 g Coconut
1 pn Salt
Cream butter and sugar, add egg yolks and beat well. Sift in the dry
ingredients and mix until a dough forms, adding the cold water. Place the
dough in a refrigerator for 30 minutes until firm. Roll out on a floured
surface and cut into rounds. Press the rounds into greased patty pans and
fill each with a teaspoon of smooth apricot jam. Beat the egg whites until
stiff. Slowly add the castor sugar and lastly the coconut. Spoon the
misture over the apricot jam. Bake at 180 for 15 – 20 minutes.
Yields
1 Servings