Jelly (jello) Jollies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 pre-heat oven to 180c, (350 f).
• 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 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 using a large metal spoon gently fold in half the flour and half the milk. repeat with remaining flour and milk.
• 5 spoon mixture evenly into each patty pan case and bake for approx 15 - 20 minutes.
• 6 allow to cool on wire rack.
• 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 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 these little cakes keep for up to a week and stay moist as the jelly traps air from drying them out.