JAM AND COCONUT BUNS

JAM AND COCONUT BUNS 

Makes 12 buns
4PP per portion

300g SR flour
25g desiccated coconut
1 medium egg
A drop of skimmed milk if needed
100g low fat spread
4 tablespoons sweetener
100g low calorie jam

1. Heat oven to 220C/400F/gas mark 7 
2. Cream spread and egg together, stir in 20g of the coconut, the flour and sweetener. If needed add enough skimmed milk - a drop at a time - to make a soft and manageable dough. (The wetter the mix the lighter the results) 
3. Spray a large baking tray with Frylight or use a baking sheet.
4. Roll dough into a long sausage shape and cut into 12 circles, place on tray not too close as they will rise in the oven.
5. Brush surface of cakes with water and sprinkle remaining coconut over the top .
6. Make a hole in each bun and divide the jam between the cakes – just less than 1 teaspoon each cake.
7. Bake for 15 minutes until golden brown.