INGREDIENTS
For the biscuit
125 g butter, softened
125 g caster sugar
1/2 teaspoon finely grated lemon rind
1 teaspoon vanilla essence
2 tablespoons of golden syrup
1 egg
40 g desiccated coconut
240 g plain flour

For the cream
60 g butter
150 g pure icing sugar
2 teaspoons of milk
raspberry jam

METHOD
Preheat oven to 170°C.

Line a baking sheet with baking paper.

In a medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approximately one minute.

Add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined.

Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.

Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife, cut into 8-mm slices.

Place on baking sheet and bake for 14 minutes or until golden.

Allow to cool on tray for five minutes, then place on a rack to cool.

For the cream, place butter, sugar and milk in a medium bowl and beat until light and fluffy.

Sandwich cooled biscuits with jam and cream.

This is an edited extract from the recipe on the Arnott’s website. Images sourced from Arnott’s.