Ingredients:

100 g castor sugar

200 g clover mama bake margarine

350 g self-rising flour

50 g desiccated coconut

½ tsp fine salt

1 large egg

750 g apricot jam (filling)

300 g castor sugar (filling)

80 g clover mama bake margarine (filling)

1 tsp vanilla essence (filling)

200 g desiccated coconut (filling)

3 eggs, separated (filling)

Directions:

1. In a large mixing bowl combine the castor sugar, Clover Mama bake margarine, self-rising flour and coconut. Rub the butter into flour until it resembles the textures of breadcrumbs. Add the egg and combine until a dough starts to form. Cover and rest in the fridge for 30 minutes. Roll out to about 5 mm and cut out into circles. Place in a greased cupcake and bake for 8-10 minutes.

2. Cool before placing a spoon of apricot jam.

3. In a bowl whisk the castor sugar and Clover bake until light and fluffy. Whisk the yolks in one at time. Add the coconut and fold in lightly. In a separate bowl whisk the egg whites until they are stiff. Fold into the coconut mixture and spoon over the Apricot. Bake for 10-12 minutes or until the tops start to go golden. Allow to cool and serve.

Bon Appetit!