Monte Carlos

Ingredients:Biscuits
250 grams butter, at room temperature 
1 cup brown sugar, firmly packed
2 teaspoons vanilla essence
2 cups self raising flour
1 cup plain flour
2/3 cup custard powder
2/3 cup dessicated coconut
1/2 cup milk


Icing/Filling
50gr butter, softened
1/2 cup icing sugar
2 tablespoons strawberry or raspberry jam

Method:
Preheat oven to 160 degrees fan-forced, 180 degrees non-fan-forced.


Cream the butter and sugar together until light and creamy
Take mixture off the mister stand and sift flours and custard powder over the top
Add coconut, and mix together with spatula or spoon until well combined.
roll into balls, I would say no bigger than a 50c piece, and place on greased tray.  Bake for 10-15 minutes until bottoms are brown, and tops are golden.  They will still be soft in the centre.
Leave to cool.  Set aside

Make your icing by combining all ingredients and mixing with electric beater or stand beater until well combined and a creamy consistency.
Place like-sized biscuits in pairs and then ice one side, in the centre with about 1/2cm gap around the edges, put the other side on, and squeeze together to stick.