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

Recipe by Fairy Nuff
READY IN: 40mins




  • Preheat oven to 180°C.
  • Line two oven trays with baking paper.
  • Pastry:
  • Beat the softened butter and the sugar until light and creamy.
  • Add the egg and beat until combined.
  • Fold in the sifted flours.
  • Turn dough onto floured surface and knead gently for 1 minute or until smooth.
  • Roll dough out between two sheets of baking paper to 4mm thickness.
  • Use a knife of fluted pastry wheel to cut dough into 4.
  • 5 x 6 cm rectangles and place on prepared trays- allow room for spreading.
  • Bake for 10 minutes or until lightly golden.
  • Cool on the trays.
  • Icing:
  • Combine the marshmallows and butter in a small pan and stir over low heat until melted and smooth.
  • Stir in icing sugar.
  • 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.
  • Dip the iced biscuit in the coconut and shake off the excess.
  • Put jam in small pan and heat gently until thinned and warm.
  • Spread the warmed jam down the centre of the biscuit.