COCONUT RASPBERRY COOKIE SANDWICHES

MAKES 20 PREP 15 MINS COOK 30 MINS + CHILLING & COOLING

✦ 1 quantity base cookie dough (see recipe) ✦ ½ cup desiccated coconut ✦ 125g butter, softened ✦ 1½ cups icing sugar mixture ✦ ¼ cup raspberry jam ✦ raspberries, to serve

1 Preheat oven to 180°C. Line two oven trays with baking paper.

2 Divide prepared cookie dough into two. Roll each piece into a 4cm-wide log. Roll edges in coconut. Wrap in baking paper, twisting ends to seal. Chill 20 mins until firm.

3 Slice each log into 1cm rounds. Arrange on trays 3cm apart. Bake, in batches, 12-15 mins each batch until golden. Cool completely.

4 In a bowl, using an electric mixer, beat butter until very pale. Gradually add icing sugar. Swirl through raspberry jam, then transfer to a piping bag fitted with a fluted nozzle.

5 Sandwich biscuits with piped raspberry buttercream. Serve with fresh raspberries.