Sufra Dayma:

Coconut Cookies with Cream and Jam

By Moushira Abdel-Malek

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Makes about 20

Ingredients:

1 1/4 cups self-raising flour

3/4 cup plain flour

1/2 cup shredded coconut

1/2 cup castor sugar

1 egg

1 tsp. vanilla essence

185 gms butter

Filling:

60 gms butter

3/4 cup icing sugar

2 tsp milk

1/4cup raspberry jam

Method:

Beat butter and sugar together until light and fluffy. Add egg and vanilla, beating well. Fold in sifted flours combined with coconut, to form a soft dough. Roll heaped teaspoonfuls of the mixture into balls. Arrange on non-stick baking trays. Flatten slightly and gently rough up top with a fork. Bake in a moderate preheatd oven (180 degrees) for 10 -- 15 minutes or until goldened. Transfer to a wire rack to completely cool.

To prepare filling : Cream butter and sugar together until light and fluffy. Gradually add milk, beating well. Spread half the biscuits with half a teaspoonful of jam each. Spread the remaining biscuits with a teaspoonful of prepared cream. Sandwich halves together, pressing gently. Serve and store remaining quantity in an airtight container.