- 1 cup (150g) self-raising flour
- ½ cup (75g) plain flour
- pinch of ground cinnamon, nutmeg and ginger
- 155g salt reduced butter, softened at room temperature
- ½ cup (100g) caster sugar
- ¼ cup (50g) brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 tbs milk
- 2 tbs desiccated coconut
- 150ml thickened cream
- ½ cup (70g) icing sugar
- 1 tsp vanilla extract
- pinch cinnamon
- Preheat the oven to 190C (170C fan forced). Grease and baking paper line 3 baking trays.
- Attach the mixing bowl to the stand mixer with the flex edge beater or flat beater and the pouring shield. Add flours and spices, turn mixer to speed 1 and mix until combined. Remove flour mixture from the bowl and set flour aside.
- Add butter and beat on speed 6 for 30 seconds. Add caster sugar and brown sugar in two batches, beating well between each addition. Add vanilla and eggs and beat for 5 minutes or until mixture is light and fluffy.
- Turn off the mixer, add flour mixture and milk. Turn to speed 1 and mix until just combined.
- Using an ice cream scoop, arrange no more than 4 scoops of batter onto each tray (allowing for plenty of spreading). Sprinkle with coconut and bake for 12 minutes or until golden brown and the bases are lightly crisp. Allow to cool for 5 minutes before transferring to a rack to cool completely. Sandwich together with cream filling, dust with icing sugar and serve.
- For the filling, attach the wire whisk to the stand mixer, add the cream, icing sugar, vanilla and cinnamon. Turn to speed 8 and whisk to firm peaks.
- Flavour variations are endless. Add grated lemon rind, choc chips, desiccated coconut, chopped roasted nuts or sultanas to the basic batter.