250g butter, softened at room temperature
½ cup Chelsea Icing Sugar (Gluten Free), sifted
1½ cups gluten free plain flour
½ cup rice flour
1 Tbsp xanthan gum or guar gum
⅓ cup desiccated coconut, for rolling
¼ cup raspberry jam

Butter Cream: 

70g butter, softened
⅔ cup Chelsea Icing Sugar (Gluten Free), sifted
½ - 1 Tbsp lemon juice
1 Tbsp warm water, approx

Preheat oven to 160°C conventional or 140°C fan forced.

Biscuits: Beat butter and Chelsea Icing Sugar until light and creamy. Sift together plain flour, rice flour and gluten substitute. Add to creamed mixture and beat for a further minute or until mixture forms a dough.
Lightly flour hands and form heaped teaspoonfuls of mixture into balls. Roll in coconut. Place on baking paper-lined trays about 5cm apart. Press down slightly with a floured metal spatula. Place in fridge for 10 minutes to allow biscuits to become firm.

Bake for 15 minutes at 160ºC conventional or 140ºC fan forced. Then increase temperature to 190ºC conventional or 170ºC fan forced and bake for a further 5 minutes or until a pale golden colour. Cool on baking trays, as biscuits are fragile when warm.

Butter Cream: Beat butter until light and creamy. Add Chelsea Icing Sugar, lemon juice and water and beat until combined.

Put 1/2 teaspoon of jam and 1 teaspoon buttercream onto half the biscuits. Top with remaining biscuits and press together lightly.