Recipe from Recipes+ May 2009
125g butter, at room temperature
1/2 cup firmly packed brown sugar
1 teaspoon vanilla essence
1 cup self-raising flour
1/2 cup plain flour
1/3 cup custard powder
1/3 cup dessicated coconut
1/4 cup milk
50g butter, at room temperature
1/2 cup icing sugar
2 tablespoons raspberry jam
1. Preheat oven to 180C. Line 2 baking trays with baking paper. Using an electric mixture, beat butter, sugar and essence in a medium bowl until light and creamy.
2. Sift flours and custard powder into butter mixture. Add coconut and milk. Using a round-bladed knife, cut through mixture until well moistened and beginning to clump together. Press dough into ball.
3. Roll level tablespoons of mixture into balls. Place on prepared trays, leaving room for spreading. Using a fork, press tops to flatten to 5cm rounds, then make a cross pattern. Bake for 15 minutes. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
Jam Filling: Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Add the jam, mix roughly.