MONTE CREAMS WITH STRAWBERRY JAM

Preheat your oven to 180 deg C. Line 2 baking trays with baking paper . Cream 125gm of butter / marg with 115 gm of castor sugar , with electric beaters until light and fluffy . Add 60 ml ( 1/4 cup )of milk and beat until combined. Sift 185 gm of self raising flour with 30gm of custard powder and add to butter mixture along with 30 gm ( 1/3 cup ) of desiccated coconut . Mix to form a soft dough . Roll 1 dsp of the mixture into balls . Place on trays press with a fork , dip the fork in a little extra custard powder occasionally to prevent it from sticking . Bake for 15 -20 minutes , or until just golden . Transfer to a wire rack to cool completely . THE FILLING ....... To make the filling , beat 75gm of softened butter / marg with 85gm of icing sugar , until light and creamy . Beat in 1 tbs of milk . Spread one biscuit with 1/2 tsp of of the filling and the other with 1/2 tsp of strawberry jam , then press together .