Dan Lepard's coconut strawberry creams recipe

The Dame Hilda Bracket of bickies: flamboyant and gently sweet. Try to find a good, thick preserve, rather than a syrupy one; and use raspberry or cherry jam instead, if you prefer. If the dough is hard to squeeze through the piping bag, knead it through the cloth to soften it first. 250g unsalted butter, softened 225g icing sugar 1 egg white 1 tsp vanilla extract 75g desiccated coconut 200g plain flour ¼ tsp baking powder 75g reduced-sugar strawberry jam Beat together 175g butter and 75g icing sugar until soft and fluffy, then beat in the egg white, vanilla and coconut. Beat in the flour and baking powder until just combined. Using a star nozzle, pipe swirls on to a tray lined with nonstick paper (or spoon into rounded teaspoon-sized balls), then bake at 180C (160C fan-assisted)/350F/gas mark 4 for 15 minutes. Leave to cool on the tray, then beat the remaining 75g butter until soft and almost whipped – an electric beater makes this easy, and a warm mixing bowl helps, too. Add the jam and beat again until smooth and creamy. Finally, beat in the remaining 150g of icing sugar, about a third at a time, and mix until smooth and light. Spoon a good dollop of icing on the base of one biscuit, press the base of another against it and wiggle the biscuits so the icing splurges at the edges. danlepard.com/guardian