2015-01-25
Iced Vovo Biscuits
Ingredients
- 60 gms butter
- 100 gms caster sugar
- 1 egg
- 190 gms flour
- 1 tsp baking powder
- 100 gms pink mashmallows
- 30 gms butter
- 35 gms icing sugar
- 50 gms desiccated coconut
- Rasberry Jam, warmed
- Makes : 24 Biscuits
- Prep Time : 30 mins
- Cooking Time : 10 mins
- Temperature : 180°C
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Method
- Cream the butter and sugar together and then beat in the egg.
- Fold in the flour, mixing until smooth and place in the fridge for 15 minutes.
- Roll the dough out between 2 sheets of greaseproof paper, until it is 4mm thick.
- Cut into 4 x 5 cm rectangles, place into a preheated oven at 180°C and bake for 10 minutes.
- Melt the marshmallows and butter on a low heat and cook until smooth and mix in the icing sugar.
- Spread icing down both sides of the biscuit, leaving a strip down the middle, and then dip into the desiccated coconut.
- Once they have all been iced spread the warmed jam down the centre.
- Leave to cool and store in an airtight container for 5 days.
In keeping with good Aussie traditions I wanted something special to go with our snags on the BBQ on Australia Day. I found this recipe on the Womans Day website and they are truly amazing.
Recipe Category: Bits & Bobs
