Coconut Buns Recipes

Ingredients :

9 oz ready-made short crust pastry

4 tbsp raspberry jam

2 egg whites

4 oz caster sugar

4 oz desiccated coconut

glace cherries, quartered, to decorate

1. Preheat the oven to 180C Gas Mark 4.
2. On a floured surface, roll out the pastry fairly thinly.
3. Using a 2.5 in plain or fluted cutter, cut out rounds and use to line tartlet tins, re-rolling the trimmings to make 22 rounds.
4. Place about 1/2 tsp jam in each one.
5. Whisk the egg whites until stiff, fold in the sugar and whisk again until stiff.
6. Lightly mix in the coconut.
7. Spoon about a heaped teaspoonful of the mixture into each tartlet case to cover the jam.
8. Top each one with a quartered glace cherry, if using.
9. Bake for 15 minutes until lightly colored and crisp.
10. Leave the buns to cool in a wire rack before serving.

Makes 22

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