Prep 20 mins
Cooking 12 mins
Makes 18
This homemade version of the classic biscuit is a million times yummier than its namesake and definitely worth trying at home!
Preheat oven to 180°C and line two trays with baking paper.
Beat butter, vanilla and sugar in electric mixer with paddle attachment until light and fluffy. Add eggs beat until combined.
Stir in sifted flours, almond meal and coconut.
Using two dessert spoons, form quenelles of dough and place onto baking paper. Place about 5cm apart.
Gently flatten dough with a lightly floured fork. Bake biscuits for about 12 minutes or until lightly browned, leave biscuits on tray to cool.
To make cream filling beat butter and sugar in electric mixture until light and fluffy beat in vanilla bean paste and milk.
Pair up matching sized biscuits, spread one with jam and one with cream filling and gently press two halves together.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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