Ingredients
60g butter, chopped, at room temperature
½ cup caster sugar
1 egg
2/3 cup plain flour
2/3 cup self raising flour
TOPPING
100g packet pink marshmallows
30g butter
¼ cup icing sugar, sifted
½ cup desiccated coconut
1/3 cup raspberry jam warmed (see tip)
Method
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Preheat oven to 180°C. Lightly grease and line 2 oven trays with baking paper.
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In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in egg.
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Sift flours together and fold into creamed mixture. Turn onto a lightly floured surface. Knead lightly until smooth. Wrap in plastic wrap and chill 15 mins.
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Roll out dough between sheets of baking paper until 4mm thick. Using a fluted pastry wheel, cut dough into 24, 4 x 5cm rectangles. Arrange on trays, 3cm apart. Bake 10-12 mins until lightly golden. Cool on trays 10 mins, then transfer to wire rack to cool completely.
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TOPPING: In a small saucepan, combine marshmallows and butter. Stir over a low heat until melted and smooth. Mix in icing sugar. Spread coconut on flat plate. Working quickly, spread a little icing along both sides of biscuit, leaving centre strip bare. Dip in coconut, shaking off excess. Spread warmed jam down centre strip. Repeat with remaining biscuits. Allow to set and store in airtight container.
You might also like to try baking Fast Ed's butter biscuits
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