These biscuits look very appealing and are just as delicious. They are particularly nice with raspberry jam but any flavour jam will do just fine. “Your Family” is the magazine that takes the credit for these way back in September 1981.
180 g butter
5 ml vanilla essence
300 ml self-raising flour
180 ml plain flour
125 ml coconut
60 g butter
180 ml icing sugar, sifted
3 ml vanilla essence
10 ml milk
Cream the butter and sugar until light and fluffy, add the egg and vanilla essence and beat well. Add the sifted dry ingredients and the coconut and mix well.
Roll the mixture into little balls. Place on greased baking trays and gently press down with a fork.
Bake at 180 C for 10 – 15 minutes until golden brown. Cool.
For the filling, cream butter and icing sugar until light and fluffy and add vanilla essence and the milk. Beat well.
Place a little filling mixture in the centre of half the biscuits. Place the raspberry jam on the other half and sandwich them together, pressing lightly.
Makes about 26