Monte Carlos

100g white butter, at room temperature
100g plain flour
25 gms corn flour
½  tsp vanilla essence
70g sugar
1 egg
1/4 tsp bicarb soda
¼ tsp baking powder
40g dessicated coconut

raspberry jam

For the cream filling
40g butter
¼  tsp vanilla essence
1 tsp milk
90g icing sugar

Beat butter, vanilla amd sugar with an electric mixer until just combined. Add egg and beat to combine.
Sift flours with bicarb soda and baking powder and add to butter mixture along with coconut. Mix gentely till well combined.
Roll two teaspoons of mixture into ovals, place on lined oven trays and flatten slightly with the back of a fork. Allow room for spreading.
Bake at 170 ° C till lighly browned at the egdes. Remove and cool on trays for a few minutes to cool completely.
To make the filling, beat butter, vanilla , milk and icing sugar, in a small bowl until fluffy.
Place a small amount of raspberry jam on the flat side of one biscuit and spread some icing on the flat side of a similar -sized biscuit.

Sandwich biscuits together. Repeat with remaining biscuits.