Jam Drops

I have a bad habit of hoarding jam jars - I get enchanted by the flavour and the pretty jar it's in, buy it, use it once or twice, forget about it. Rinse and repeat. 8 half full jars later, I think I have a problem. Having lots of toast can get tiring, so I found another solution - jam drops. The jars I had to use up included: strawberry conserve, cherry conserve, orange marmalade and lemon curd. They're made from fruit so it must be healthy, right?

Here are a few tips for making these biscuits, which I learned from my mistakes:
1. Don't whip the butter and sugar for too long. This is fine for making airy cakes that you want to rise, but when I did that for these cookies, it made them spread out too far and thin. Mix the ingredients until JUST combined.
2. Plain flour. I tried them with self-raising flour the first time, but again, they just ended up spreading out thinly and making a mess.
3. Refrigerate. I was really determined to prevent thinly spreading cookies, so after forming the shapes, I popped the trays into the fridge for about half an hour with the belief that it will keep the dough firm in the oven! They did spread a little bit, but nothing like the first attempts.

JAM DROPS

Combine 1.5 cups plain flour and 1/2 cup dessicated coconut.

 Beat together 1/2 a block of unsalted butter and 1/2 a cup of caster sugar.

Add 1 egg and a generous tablespoon of vanilla extract.

Spoon in the flour mixture, beating on low speed until just combined.

Measure out balls with a big heaped teaspoon - I managed 30.

 Flatten the balls with your palm then using your thumb or a knuckle, create an indent for the jam.

 Spoon in your preserves then pop the trays into the fridge for at least 30 minutes.

Bake at 180C for 10-12 minutes (whenever the edges start to brown).