• Ingredients:

  • 185g butter, softened

  • 1 teaspoon vanilla essence

  • 1/2 cup firmly packed brown sugar

  • 1 egg

  • 1 1/2 cups self raising flour

  • 1/2 cup plain flour

  • 1/2 cup desiccated coconut

  • 1/4 cup raspberry jam

  • Cream Filling:

  • 60g butter

  • 1/2 teaspoon vanilla essence

  • 3/4 cup icing sugar

  • 2 teaspoons milk


  • 1.

    Preheat oven to 180 degrees. Grease oven trays. Beat butter, essence, sugar and egg until smooth. Transfer to a larger bowl, then add flours and coconut in two batches. Spoon teaspoons of mixture onto prepared trays, flatten slightly: rough surface with a fork. Bake for 12mins.

  • 2.

    Cream Filling:

  • 3.

    Beat butter, essence and sifted icing sugar, mix until light and fluffy, then beat in milk. Refrigerate until spreadable.Sandwich biscuits with cream and jam.

Nutritional information

Nutritional analysis per serving (25 servings)

  • Energy 157kj
  • Fat Total 8g
  • Saturated Fat 5g
  • Protein 1g
  • Carbohydrate 18g
  • Sugar 9g
  • Sodium 6mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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