100g (4oz) short pastry

Filling

4x15 ml spoons (4 tbsp) jam.
50g (2oz) margarine.
50g (2oz) caster sugar.
1 egg, size 3
50g (2oz) desicated cocnut.

(1) Heat oven 180c, 350F, gas mark 4. Roll out pastry thinly and cut into rounds using a 7.5 cm (3 inch) cutter and line 12 patty tins.

(2) Place 1x 2.5ml spoon (1/2 tsp) of jam in each.

(3) Cream the margarine and sugar, add the egg and coconut.

(4) Place 1x5 ml spoon (1 tsp) of the mixture on top of the jam.

(5) Bake for 20 minutes until the sponge is risen and golden brown