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Mix flour, sugar, raising agents and salt in a bowl.
Mix 1 tbsp milk with the egg and egg yolk and whisk before pouring into the flour.
Start combining together with a spatula and add another 2 tbsp milk.
Get your hands in then tip onto a floured surface.
Gently knead till a smooth dough is formed.
Use a little extra flour for dusting if it's too sticky.
Roll out gently to a thickness of about 1cm, and punch out biscuits with a cookie cutter - i used one with a 35mm diameter.
Dust it in flour before each cut.
Re roll and cut more biscuits till dough is all used.
Place biscuits on a baking sheet and bake in a pre heated oven at 180c (fan) for 8 minutes, or until golden and puffed.
Let them cool on a rack.
Taking one biscuit, spread a little raspberry jam on the flat side, then press together with an other biscuit.
Only use enough jam to hold it together, you don't want it oozing out the sides!
Carry on until you have made all the sandwiches and leave them to set while you make your icing.
Mix the icing sugar and milk together to form a thin runny icing.
Dip the sandwiches into it, making sure they are well covered, then drop into a bowl of fine desiccated coconut.
Make sure every bit is covered with coconut then leave to dry.8