Ingredients

Biscuits

  • 125g unsalted butter, softened to room temperature
  • 100g caster sugar
  • 1 large egg, at room temperature
  • 225g (1½ cups) plain flour
  • 5g baking powder

 Marshmallow Icing

  • 170g regular pink marshmallows
  • 30ml water, at room temperature
  • 40g icing sugar

 Jam and Coconut

  • 170g raspberry jam
  • 30g desiccated coconut, extra if needed

Method

Biscuits

  1. Preheat oven to 180ºC. Line a large baking tray baking paper
  2. In a large mixing bowl, add softened butter and beat for a few seconds to break it up
  3. Add sugar and beat for 1 minute until pale and creamy
  4. Add the egg and beat until incorporated, about 10 seconds
  5. Sift over flour and baking powder
  6. Beat until combined and mixture begins to form a soft crumbly dough
  7. Lightly flour your bench top or a large board, then transfer the dough onto the floured surface and lightly knead to bring it together
  8. Using a lightly dusted a rolling pin with flour, roll out the dough into a large circle that is about half a centimetre in thickness
  9. Take a rectangle cookie cutter or pizza/pastry wheel and cut out biscuits.
  10. Place on the lined tray, leaving a small gap between each biscuit.
  11. Repeat with remaining dough
  12. Bake for 15-20 minutes or until lightly golden around the edges.
  13. Remove from oven and allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

 Marshmallow Icing

  1. In a medium-sized pot, add marshmallows and water
  2. Place over a low-medium heat and gently melt, stirring occasionally
  3. Keep mixing marshmallows until completely melted and smooth (about 5-10 minutes)
  4. Turn off heat, add icing sugar, and mix until well combined. Set aside for 10-15 minutes to cool down and thicken up to a spreadable consistency
  5. Take a butter knife and spread about 1 teaspoon worth of marshmallow icing onto a cooled biscuit. Repeat with remaining biscuits
  6. Set biscuits aside for 10 minutes to allow the icing to firm up slightly.

 Jam and Coconut

  1. Place jam in a piping bag fitted with a small round nozzle and pipe jam down the centre of each biscuit. Alternatively, spread jam down the centre of each biscuit using a teaspoon.
  2. Sprinkle coconut over each biscuit.
  3. Set aside to set. (the marshmallow icing won’t harden, and it will remain a little tacky)
  4. Enjoy!

Makes approximately 30 biscuits