Biscuit Ingredients:

• 185g (6oz) butter
• ½ cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 ¼ cups SR Flour
• ¾ cup Plain flour
• ½ cup coconut

Filling Ingredients:

• 60g (2oz) butter
• ¾ cup icing sugar
• ½ teaspoon vanilla
• 2 teaspoons milk
• raspberry jam

Filling Method:

1. Cream butter and sifted icing sugar until light and fluffy.
2. Add vanilla, gradually add milk, beat well.

Biscuit Method:

1. Cream butter and sugar until light and fluffy, add egg and vanilla, beat well.
2. Add sifted dry ingredients and coconut, mix well.
3. Roll teaspoons of mixture into balls. Put on lightly greased oven trays, gently press down with fork and rough up surface with back of fork.
4. Bake in moderate oven (375-400) 10-15 minutes or until golden brown. Remove from oven, cool on wire rack.
5. Put teaspoon of jam and teaspoon of prepared cream in centre of half the biscuits. Top with remaining halves, press together lightly.