Jelly (Jello) Jollies

Ingredients

• 60 g butter, softened
• 1/2 cup caster sugar
• 1 egg, lightly beaten
• 1 cup self-raising flour
• 2/3 cup milk
• 85 g raspberry gelatin powder (jello)
• 1 cup boiling water
• 1 cup cold water
• 3 cups desiccated coconut

Directions

1. 1

   Pre-heat oven to 180C, (350 F).

2. 2

   Grease 12 x 2 Tablespoon patty pan tray or set out 12 paper patty pan cases onto a baking paper line baking tray. (I use 3 or 4 paper patty pans stacked in side each other for stronger cases).

3. 3

   Using an electric mixer, cream butter and sugar until fluffy and light. Add the beaten egg a little at a time continuing to beat until mixture well combined.

4. 4

   Using a large metal spoon gently fold in half the flour and half the milk. Repeat with remaining flour and milk.

5. 5

   Spoon mixture evenly into each patty pan case and bake for approx 15 - 20 minutes.

6. 6

   Allow to cool on wire rack.

7. 7

   Stir Jelly and boiling water until crystals have dissolved. Stir in cold water and refrigerate for 1 hour or until cold and slightly thick.

8. 8

   Place coconut into a large bowl. Using a slotted spoon dunk each cake one at a time into the jelly. Drain excess jelly and toss in coconut till well coated. Place onto a line tray and pop in the fridge for about 30 minutes or till set.

9. 9

   These little cakes keep for up to a week and stay moist as the jelly traps air from drying them out.