• 180g Butter
• 1 tea Vanilla
• ½ Cup brown sugar, firmly packed
• 1 Egg
• 1 ¼ cups SR flour
• ¾ cup Plain flour
• ¼ teas Bicarbonate of soda
• ⅔ cup Coconut

Vienna Cream

• 60g Butter
• ½ teas Vanilla
• ¾ cup Icing sugar
• 2 teas Milk
• ⅓ cup Raspberry jam

Beat butter, essence & sugar in small bowl with electric mixer until just combined, add egg, beat only until combined. Stir in sifted flours, soda and coconut in 2 batches. Roll 2 level teas of mixture into ovals, place onto greased oven trays about 5cm apart, flatten slightly, use back of fork to roughen surface. Bake in moderately hot oven about 7 minutes. Lift biscuits onto wire rack to cool. Sandwich biscuits with Vienna cream and jam.

Vienna Cream

Beat butter, essence and sifted icing sugar in small bowl with electric mixer until fluffy, beat in milk

Comments Instead of putting two biscuits together you can ice them separately and sprinkle with sprinkles. Lemon icing works well

—Susan Zamperoni a family favourite.