Ingredients Jump to Instructions ↓

  1. 125g butter, softened

  2. 1/3 cup brown sugar

  3. 1 teaspoon vanilla essence

  4. 1 egg

  5. 3/4 cup self raising flour

  6. 1/2 cup plain flour

  7. 1/3 cup desiccated coconut

  8. 1/2 Yackandandah raspberry

  9. Buttercream

  10. 60g butter, softened

  11. 3/4 cup icing sugar mixture

  12. 1/2 teaspoon vanilla essence

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.

  2. Using an electric mixer, beat butter, sugar and essence until light and fluffy. Add egg. Beat until combined. Sift flours over butter mixture. Stir to combine. Stir in coconut.

  3. Roll heaped teaspoons mixture into balls. Place on trays, 3cm apart. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick, making a criss-cross pattern in tops. Bake for 12 to 15 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.

  4. Meanwhile, make buttercream: Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sandwich biscuits with 1 teaspoon jam and 1 teaspoon buttercream. Serve.


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