Jammy coconut mallows
By Jane Hornby
Kids will love to help sandwiching these
biscuits with the melted marshmallow
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Prep:30 mins
Cook:17 mins
Plus chilling - Easy
Nutrition per serving
-
kcal 140
-
fat 8g
-
saturates 6g
-
carbs 16g
-
sugars 10g
-
fibre 1g
-
protein 1g
-
salt 0.12g
Ingredients
- 250g butter, softened
- 140g golden caster sugar
- 1 egg
- 1 tsp vanilla extract
- 300g plain flour
- 100g desiccated coconut
- about 175g raspberry jam
- 18 large pink and white marshmallows, cut in half across the middle
- 25g desiccated coconut
Tip
Keep some for the freezerStamp out half of the dough into rounds, freeze flat, then stack in a freezer container. To cook from frozen, add 2 mins to the time.
Method
Heat oven to 190C/fan 170C/gas 5. Beat butter, sugar, egg and vanilla together with a pinch of salt until smooth. Fold in the flour and coconut to form a dough.
On a floured surface, shape the dough into a round, then roll to the thickness of a £1 coin. Cut into rounds using a 6cm cutter. Lift onto baking sheets, then bake for 14 mins until light golden. Cool for a few mins, then transfer to a cooling rack.
To sandwich the biscuits, lay half out on a baking sheet, under-side up. Put ½ tsp jam onto each one, top with a piece of marshmallow, then bake for 2½ mins or until just melted. Remove from oven, then quickly top with the other biscuits, pressing down so that the marshmallow sticks them together and just oozes out. Cool for 10 mins. Put the coconut and remaining jam onto plates, dip the edges in the jam, then roll in the coconut. Will keep in an airtight tin for up to 3 days.
