A classic combination of coconut biscuit sandwiched with raspberry jam and a creamy vanilla icing.
190g butter, at room temperature
1 tsp vanilla essence
125g brown sugar
1 large egg
150g self-raising flour
100g plain flour
½ tsp bicarb soda
75g dessicated coconut
½ cup raspberry jam
For the cream filling
½ tsp vanilla essence
2 tsp milk
190g icing sugar
Preheat oven to 180C.
Beat butter, vanilla and sugar with an electric mixer until just combined. Add egg and beat to combine.
Sift flours with bicarb soda and add to butter mixture in two batches, alternating with coconut. Mix well.
Roll two teaspoons of mixture into ovals, place on lined oven trays and flatten slightly with the back of a fork. Allow room for spreading.
Bake for seven minutes to 10 minutes. Remove and cool on trays for a few minutes to cool completely.
To make the filling, beat butter, vanilla , milk and icing sugar, in a small bowl until fluffy.
Place a small amount of raspberry jam on the flat side of one biscuit and spread some icing on the flat side of a similar-sized biscuit.
Sandwich biscuits together. Repeat with remaining biscuits.