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

DIRECTIONS

• 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.