Preheat oven to 170°C.
Line a baking sheet with baking paper.
In a medium mixing bowl, place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approximately one minute. Add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined.
Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife, cut into 8 millimetre slices. Place on baking sheet and bake for 14 minutes or until golden.
Allow to cool on tray for five minutes then place on a cooling rack to cool.
For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
Sandwich cooled biscuits with jam and cream.
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