Work quickly when pressing cookies into pan holes as they will break if they are cooled. Tartlets can be made up to three days ahead. Store in an airtight container.
Ingredients
Method
Place each cookie, base-side up, over 21 holes of two greased 12-hole round-based patty pans (1½-tablespoons capacity),
Cook in a moderate oven (180C) for about 3 minutes, or until cookies are softened. Remove from oven. Gently press down the sides and in the centre of each warm cookie to fit into the hole to form a case. Cool in patty pans.
Spoon about ½ teaspoon jam into biscuit case.
To make filling, place sugar in a bowl. Stir in essence and enough milk to form a smooth, thick and spreadable consistency. Tint pink with colouring.
Spoon heaped teaspoons of filling over jam in cases. Sprinkle with coconut. Refrigerate until firm. Serve.
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