Iced Vo Vo's (raspberry Coconut Biscuits/cookies)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 60 g butter
• 1/2 cup caster sugar
• 1 egg
• 2/3 cup plain flour
• 2/3 cup self-raising flour
• 1 (100 g) package pink marshmallows
• 40 g butter
• 1/4 cup sifted icing sugar
• 1/2 cup desiccated coconut
• 1/3 cup raspberry jam

Recipe

• 1 preheat oven to 180°c.
• 2 line two oven trays with baking paper.
• 3 pastry:.
• 4 beat the softened butter and the sugar until light and creamy.
• 5 add the egg and beat until combined.
• 6 fold in the sifted flours.
• 7 turn dough onto floured surface and knead gently for 1 minute or until smooth.
• 8 roll dough out between two sheets of baking paper to 4mm thickness.
• 9 use a knife of fluted pastry wheel to cut dough into 4.
• 10 5 x 6 cm rectangles and place on prepared trays- allow room for spreading.
• 11 bake for 10 minutes or until lightly golden.
• 12 cool on the trays.
• 13 icing:.
• 14 combine the marshmallows and butter in a small pan and stir over low heat until melted and smooth.
• 15 stir in icing sugar.
• 16 put coconut on a sheet of greaseproof paper and working quickly, spread about a quarter teaspoon of icing along each side of biscuits, leaving a bare strip the length of the biscuit in the middle.
• 17 dip the iced biscuit in the coconut and shake off the excess.
• 18 put jam in small pan and heat gently until thinned and warm.
• 19 spread the warmed jam down the centre of the biscuit.