| biscuit |
Put teaspoon of jam on half the biscuits, then filling, then remaining half biscuit. Press together lightly. |
| 185g butter |
cream until light and fluffy |
Roll teaspoonfulls of mixture into balls. Put on lightly greased oven trays; gently press down with a fork and rough up the surface with the back of the fork. Bake in moderate oven 10–15 minutes or until golden brown. Remove from oven, place on a wire rack to cool. |
| 1/2 cup sugar |
| 1 egg |
beat well |
| 1 teaspoon vanilla |
| 1 1/4 cups self-raising flour |
mix well |
| 3/4 cup plain flour |
| 1/2 cup coconut |
| filling |
| 60g butter |
|
cream until light and fluffy |
| 3/4 cup icing sugar |
sifted |
| 1/2 teaspoon vanilla |
|
mix in |
| 2 teaspoons milk |
|
add gradually, beat well |
| raspberry jam |
|
|