|Butter||4 Ounce, softened (125 Gram)|
|Brown sugar||5 1⁄2 Ounce (1 Cup, 170 Gram)|
|Vanilla essence||2 Teaspoon|
|Egg||1 , lightly beaten|
|Plain flour||4 Ounce, sifted (1 Cup, 125 Gram)|
|Self-raising flour||2 Ounce, sifted (1/2 Cup, 60 Gram)|
|Desiccated coconut||3 Ounce (90 Gram)|
|Rolled oats||2 1⁄2 Ounce (3/4 Cup, 75 Gram)|
|Raspberry jam||5 Ounce (1/2 Cup, 155 Gram)|
|For butter cream|
|Butter||2 Ounce, softened (60 Gram)|
|Icing sugar||2 1⁄2 Ounce (1/2 Cup, 75 Gram)|
|Vanilla essence||1 Teaspoon|
1. Place butter, brown sugar and vanilla essence in a bowl and beat until light and fluffy. Add egg, plain flour, self-raising flour, coconut and rolled oats and mix well to combine.
2. Roll tablespoons of mixture into balls, place on greased baking trays and flatten slightly with a fork. Bake at 190°C/375°F/Gas 5 for 12 minutes or until biscuits are golden. Transfer to wire racks to cool.
3. To make butter cream, place butter, icing sugar and vanilla essence in a bowl and beat until light and fluffy. Spread half the biscuits with raspberry jam and top with butter cream. Top with remaining biscuits.