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Ingredientes
- 185 gm butter
- 1/2 c. sugar (caster)
- 1 x Large eggs
- 1 tsp vanilla essence
- 1Â 1/4 c. flour, self-raising
- 3/4 c. flour, plain
- 1/2 c. coconut
- 60 gm butter
- 3/4 c. icing sugar
- 1/2 tsp vanilla essence
- 2 tsp lowfat milk
- 2 Tbsp. raspberry jam
Direcciones
- Filling :Cream butter and sifted icing sugar till light and fluffy, add in vanilla, gradually add in lowfat milk, beat well.
- Cream butter and sugar till light and fluffy, add in egg and vanilla, beat well. Add in sifted dry ingredients and coconut, mix well.
- Roll teaspoonfuls of mix into balls. Put on lightly greased oven trays, gently press down with fork and rough up surface with pack of fork. Bake in moderate oven 10 to 15 min or possibly till golden. Remove from oven, cold on wire rack.
- Put tsp. of jam and tsp. of prepared cream in centre of half the biscuits. Top with remaining halves, press together lightly.
- Make about 25 biscuits.
- Serve with afternoon tea.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 1008 | |
| Calories from Fat 483 | 48% |
| Total Fat 54.98g | 69% |
| Saturated Fat 33.76g | 135% |
| Trans Fat 0.0g | |
| Cholesterol 184mg | 61% |
| Sodium 519mg | 22% |
| Potassium 193mg | 6% |
| Total Carbs 118.16g | 32% |
| Dietary Fiber 3.0g | 10% |
| Sugars 42.19g | 28% |
| Protein 12.33g | 20% |
