Thanks to Denise for sharing this recipe with us.
- 175g butter, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups self raising flour
- 1 cup flour
- 1/2 cup desiccated coconut
- 50g butter
- 1 cup icing sugar
- 1/2 teaspoon vanilla
- 2 teaspoons milk
- raspberry jam
Preheat the oven to 180 C/350 F
Beat the butter and sugar until pale and creamy, add egg and vanilla and mix well.
Mix in combined flours and coconut.
Roll into small balls. Place on lightly greased or lined trays and gently press down with a fork. Rough up tops with fork prongs.
Bake for 10 – 15 minutes until lightly golden. Cool on a wire rack.
Mix the icing ingredients together and when cold
Place a scant teaspoon of raspberry jam on biscuit and top with a teaspoon of filling. Press another biscuit on top.
These are really delicious.