Monte Carlos

Biscuits
185g butter
1/2 cup sugar
1 egg
1 tsp vanilla
1 1/4 cup SR flour
3/4 cup plain flour
1/2 cup coconut

Cream butter and sugar until light and fluffy, add egg and vanilla, beat well. Add sifted dry ingredients and coconut, mix well. Roll teaspoons of mixture into balls. Place on lightly greased oven trays. Press and rough up surface with fork. Mod oven 10-15mins or until golden brown. Remove from oven cool on wire rack. Put teaspoons of Raspberry jam and prepared cream filling in centre of half biscuits, top with remaining halves.

Filling
60g butter
3/4 cup icing sugar
1/2 tsp vanilla
2 tsp milk

Cream butter and sugar until light and fluffy, add vanilla, gradually add milk, beat well.

Makes 25 biscuits