Preheat the oven to 180C/350F/Gas mark 4
Cream together the butter, sugar and sour cream until light and fluffy. Stir in the sifted flours and coconut. Spoon the mixture into a piping bag fitted with a fluted tube. Pipe 4cm rounds about 4cm apart onto greased baking trays. Bake for about 12 minutes or until lightly browned. Cool Cookies on trays for 10 minutes before lifting onto wire racks to cool completely. Sandwich Cookies with ginger cream. Makes about 45.
Ginger Cream: Beat butter and golden syrup in small bowl until light and creamy, gradually beat in the sifted icing sugar and ginger.
