Biscuits:

1. Preheat the oven to 180C. Line two baking trays with baking paper.
2. Add the softened butter (130g), brown sugar (100g) and vanilla bean paste (1 tsp) to the bowl. Mix Speed 5 / 30 seconds, or until lighter in colour and texture.
3. Add the egg (1) to the bowl. Mix Speed 5 / 20 seconds.
4. Add the self raising flour (230g) and desiccated coconut (100g) to the bowl. Mix Speed 6 / 10 seconds, or until combined.
5. Pour dough out onto a plate and roll 48 small balls from the mix (they should weigh approximately 18g each).
6. Using slightly damp hands to prevent the dough from sticking, place the balls onto the trays, leaving room for them to grow. Flatten with the palm of your hand and press the back of a fork on top lightly to imprint.
7. Bake for 13-18 minutes or until slightly golden.
8. Remove and allow to cool completely.
9. Wash and dry bowl.

Filling:

1. If you need to make your own icing sugar, add sugar (125g) to the bowl and grind Speed 9 / 10 seconds.
2. To the icing sugar (125g), add the softened butter (45g) and vanilla bean paste (1/2 tsp) into the bowl. Mix Speed 5 / 20 seconds, or until combined.
3. Turn 24 of the biscuits over and spoon icing onto the bottom of the biscuits.
4. Top with a small dollop of raspberry jam (1/2 tsp each; 80g total) and top with another biscuit.
5. Enjoy!