375 g butter
1 cup Chelsea Soft Brown Sugar
2 tsp vanilla essence
2 beaten eggs
2 ½ cups self raising flour
1 ¼ cups plain flour
2 cups dessicated coconut
Raspberry Jam

For vanilla cream:
125 g butter
1 ½ cups Chelsea Icing Sugar, sifted
1tsp vanilla essence
4 tsp milk or cream

Preheat oven to 150°C.
Cream butter and Chelsea Soft 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 Chelsea 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.