Weetbix coconut cookies

Ingredients

• 60 g unsalted butter, softened
• 50 g sugar
• 1 egg
• 1 teaspoon vanilla essence
• 2 tablespoons jam (blueberry/red current), softened
• 60 g desiccated coconut
• 125 g self-raising flour
• 1 teaspoon bicarbonate of soda
• 2 weetbix bars, lightly crushed
• Equipment
• Electric Mixer
• Baking Tray

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Preparation

• Line baking tray with baking paper.Cream butter and sugar with electric mixer until light and fluffy. Butter should turn off-white in colour.
• Mix in egg thoroughly. Add in vanilla and jam until combined.
• Stir in coconut. Mix soda and flour well, then sift into batter in 3 batches, folding to combine.
• Stir until mixture is almost smooth. Preheat oven to 180 degrees C.
• Put crushed weetbix on a shallow dish and roll levelled tablespoons of batter onto the weetbix, coating evenly.
• Arrange on tray, with space of 1/2 a cookie in between to allow for expansion.
• Bake for 13-15 minutes, until lightly browned. Allow to cook on wire rack, then store in air-tight container.