Iced Vo Vo's (Raspberry Coconut Biscuits/Cookies)

Yum - a really classic Australian biscuit/cookie.

• Ready In: 40 mins
• Serves: 28
• Yields: 28 biscuits

Ingredients

• For the pastry

• 60  g butter
• 1⁄2 cup caster sugar
• 1  egg
• 2⁄3 cup plain flour
• 2⁄3 cup self-raising flour

• For the icing

• 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

Directions

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.