What you’ll need
200g unsalted butter, softened
1 teaspoon vanilla extract
150g brown sugar
2 eggs
1 cup The Healthy Baker Self Raising Flour
¾ cup The Healthy Baker Plain Flour
1 cup almond meal
½ cup desiccated coconut
150g blacberry jam
For the Cream Filling
60g unsalted butter, softened
1 cup icing sugar
1 teaspoon vanilla paste
2 teaspoon milk
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.
