Sufra Dayma: Coconut Cookies with Cream and Jam By Moushira Abdel-Malek 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.