Ingredients:
280g self-raising flour
1 egg
1 tbsp milk
50g sugar
pinch of salt
45g butter
jam to sandwich
melted jam to coat
grated coconut to decorate
Method:
Cream together the sugar, salt and butter until light and fluffy. Add the egg with a little flour and beat well to combine then add the remaining flour and mix thoroughly to combine (f it's to stiff add some of the milk). You will end-up with a stiff mixture which should be divided into 24 pieces. Four your hands and roll each piece into a ball. Set these at least 5cm apart on a lightly-greased baking tray.
Place in an oven pre-heated to 180°C and bake for about 8 minutes, or until set and just golden. Allow to cool on the tray for 10 minutes then transfer to a wire rack to cool completely.
When cold, use a little jam to sandwich two of the biscuits together then coat with melted jam and roll in grated coconut so that the outside it's completely covered and the finished biscuit looks like a fluffy snowball.
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