Preheat the oven to 180 degrees and line two baking sheets with parchment paper.
Mix the softened butter with the sugar until creamy, then stir in the milk. Mix the flour with the pudding powder and stir into the butter mixture together with the coconut flakes. The dough is then shaped into a ball with your hands. Now you can take a teaspoon and cut flat pieces of dough with it. I always weigh about 17 g pieces, so the biscuits will be nice and even. The dough is shaped into balls and placed on the prepared baking sheet. Leave a gap between them, then press them a little flat with a fork so that you can see the fork imprint well. Then bake them in a preheated oven for about 15-20 minutes, or until they have a slightly golden color. Let cool completely on a wire rack.
Now put about 1/2 teaspoon of raspberry jam on a biscuit, place a second on top and press it a little. Finally dust all the biscuits with a little icing sugar.
The dough makes 17 double biscuits and they can be kept for a few days in an airtight container.
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