185 g unsalted butter softened
1/2 cup caster sugar
1 tsp vanilla extract
1 1/4 cup self-raising flour sifted
3/4 cup plain flour sifted
1/2 cup coconut
60 g unsalted butter
3/4 cup pure icing sugar sifted
1/2 tsp vanilla extract
2 tsp milk
1 cup raspberry jam
Cream butter and caster sugar until light and fluffy.
Add vanilla and egg, mix well.
Add sifted flours and coconut. Mix well.
Roll teaspoonfuls of mixture into balls and place on greased oven trays.
Press gently down with a fork.
Bake at 180C for 10-15 minutes until light golden brown.
Cool on wire rack.
Vanilla filling: Cream butter and icing sugar until light and fluffy.
Add vanilla extract and milk. Beat well.
Place a teaspoon of filling on half the biscuits.
Top with a teaspoon of raspberry jam.
Top with remaining halves and press gently.