So delicious when freshly made. More delicious a day later when the biscuits soften and they are like a soft sandwich cake… So good! Make them this weekend, and then see if you can save some for the next day. I bet you cant!


375 g butter
1 cup brown sugar
2 tsp vanilla extract
2 beaten eggs
2 ½ cups self raising flour
1 ¼ cups plain flour
2 cups dessicated coconut
Raspberry Jam

Vanilla cream

125 g butter
1 ½ cups icing sugar, sifted
1tsp vanilla extract
4 tsp milk or cream

Preheat oven to 150 degrees C.

Cream butter and brown sugar until light and fluffy, then add eggs and vanilla.

Stir in sifted flours and the coconut with the butter mixture until thoroughly combined.

Roll tablespoons of mixture into balls and place on lightly greased oven trays. Flatten with a fork.

Bake for 15-20 minutes until golden.

Place on wire rack to cool.

For the filling, cream the butter and icing sugar until light and fluffy. Add vanilla, then the milk or cream. Beat well.

Spread half of the biscuits with jam, and the other half with the vanilla cream. Sandwich together lightly.