1/4 cup brown sugar, 1 egg, 2 cups of flour, 1 tsp mixed spice, 1 tsp cocoa.
ICING: 3/4 cup icing sugar,1/4 tsp raspberry or vanilla essence, few drops of red food colouring water.
FILLING: 1/2 cup raspberry jam.
Cream butter and sugar until light and fluffy. Add egg and beat well. Sift flour, bp cinn ginger mixed spice and cocoa togethr. Mix into creamed mix to make firm dough. On a lightly floured board, roll dough out to 3 mm thickness. Cut out rounds using a 6.5cm cutter. Arrange on greased try and bake at 180 degree C. for 15 minutes or until golden. When cold, ice half the biscuits. Spread the un iced biscuits with the jam and place iced ones on top. mix icing sugar essence and colouring to make pink spreadable icing.
