What’s not to love about these Vovo Cookies that are topped with marshmallows, coconut and raspberry jam?
- 60 g butter, chopped, at room temperature
- 1/2 cup caster sugar
- 1 whole egg 2⁄3 cup plain flour
- 2⁄3 cup self-raising flour
- 100 g packet pink marshmallows
- 30 g butter
- 1/4 cup icing sugar, sifted
- 1/2 cup desiccated coconut (buy from the supermarket)
- 1⁄3 cup raspberry jam (or any berry jam), warmed
Preheat oven at 180 C. Lightly grease and line 2 oven trays with baking paper.
In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in egg.
Sift flours together and fold into creamed mixture. Turn onto a lightly floured surface. Knead lightly until smooth. Chill 15 mins in plastic wrap.
Roll out dough between 2 sheets of baking paper until 4 mm thick. Using a fluted pastry wheel, cut dough into 24 rectangles 4 x 5 cm in size. Arrange on trays 3 cm apart. Bake 10 to 12 mins until lightly golden. Cool on trays for 10 mins, then transfer to a wire rack to cool completely.
To prepare topping, combine marshmallows and butter in a saucepan. Stir over a low fire until melted and smooth. Mix in icing sugar. Spread coconut on a flat plate. Working quickly, spread a little icing along both sides of the biscuits, leaving centre strips bare. Dip in coconut, shaking off excess. Spread warmed jam down centre strip. Repeat with remaining biscuits. Allow to set and store in airtight containers.