Method

• 1.
  In a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla until light and fluffy. Place the flour, cornflour, baking powder, coconut and a pinch of fine salt in a separate bowl and use a hand whisk to combine. Add to the creamed butter mixture and stir gently until a soft dough forms. Let the dough rest in the bowl somewhere cool for 30 minutes (in the fridge if the weather is very hot).
• 2.
  While the dough is resting, preheat oven to 180°C/160°C fan-forced and line two baking trays with baking paper.
• 3.
  Use your hands to roll the dough into balls (about 2-3 tsp dough per ball) and place on prepared trays, leaving a little space between the biscuits as they will spread while cooking. Make an indent in the centre of each biscuit using your thumb, or the back of a 1/2 tsp measure, and fill with a small spoonful of jam.
• 4.
  Bake the biscuits for 12 minutes, or until they are just starting to colour. Remove trays from oven and top up the jam in each biscuit with another little spoonful. Return to the oven for a further 3-5 minutes, until biscuits are golden and the jam has spread. Remove the trays from the oven. Cool the biscuits on the trays for 10 minutes before transferring to a wire rack to cool completely.