Jelly (Jello) Jollies

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.

3. 3

   (I use 3 or 4 paper patty pans stacked in side each other for stronger cases).

4. 4

   Using an electric mixer, cream butter and sugar until fluffy and light.

5. 5

   Add the beaten egg a little at a time continuing to beat until mixture well combined.

6. 6

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

7. 7

   Repeat with remaining flour and milk.

8. 8

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

9. 9

   Allow to cool on wire rack.

10. 10

    Stir Jelly and boiling water until crystals have dissolved.

11. 11

    Stir in cold water and refrigerate for 1 hour or until cold and slightly thick.

12. 12

    Place coconut into a large bowl.

13. 13

    Using a slotted spoon dunk each cake one at a time into the jelly.

14. 14

    Drain excess jelly and toss in coconut till well coated.

15. 15

    Place onto a line tray and pop in the fridge for about 30 minutes or till set.

16. 16

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

* Per serving · 4 servings · Values may vary.

No additional tips available.