As you all know my daughter loves to cook and these Vovo biscuits were here request! Anything pink Leeds is into so this marshmallow icing and strawberry jam treats fit the brief.
Ingredients:
Biscuits
60g Butter, softened
125g Caster Sugar
1 egg, beaten
65g Plain Flour
65g Self Raising Flour
Decoration
100g Marshmallows
40g Butter
25g Icing Sugar
40g Coconut, dessicated
125g Strawberry Jam
Method:
Preheat oven to 180'c. Line two large baking trays with baking paper.
Cream together butter and sugar and then add egg and beat until combined. Add both flours and gently fold to form a dough. Knead for 1 min until smooth.
Place the dough between 2 sheets of baking paper and roll it out until it is about 5mm thick. Remove the top sheet of baking paper and cut into rectangle sized biscuits (about 5 x 6 cm). Reroll the trimmings and cut out more rectangles. Repeat until the dough is used up. Place biscuits on the baking trays and bake for 10mins until lightly golden. Leave to cool on the baking trays.
To make the icing, place the marshmallows and butter in a small saucepan and stir over a low heat until melted and smooth. Stir in the icing sugar and mix until combined. Working quickly spread a narrow strip of icing along each side of the biscuit (be careful the mixture is VERY HOT!) Dip the biscuit in coconut and set aside to firm up. Repeat with all biscuits.
Heat the jam up in the microwave till it thinned and warmed and spread jam in the middle of the biscuit. Leave to cool and set.
Tip - You can use any flavor jam for the centre, i used strawberry because i know both of my kids love it.
- The biscuits can become quite hard to handle if the butter is too melted, place in the fridge for a few mins to harden the butter back up and firm up the mixture.
- To get the perfect rectangle, trim the biscuits as soon as they get out of the oven.
Biscuits
60g Butter, softened
125g Caster Sugar
1 egg, beaten
65g Plain Flour
65g Self Raising Flour
Decoration
100g Marshmallows
40g Butter
25g Icing Sugar
40g Coconut, dessicated
125g Strawberry Jam
Method:
Preheat oven to 180'c. Line two large baking trays with baking paper.
Cream together butter and sugar and then add egg and beat until combined. Add both flours and gently fold to form a dough. Knead for 1 min until smooth.
Place the dough between 2 sheets of baking paper and roll it out until it is about 5mm thick. Remove the top sheet of baking paper and cut into rectangle sized biscuits (about 5 x 6 cm). Reroll the trimmings and cut out more rectangles. Repeat until the dough is used up. Place biscuits on the baking trays and bake for 10mins until lightly golden. Leave to cool on the baking trays.
To make the icing, place the marshmallows and butter in a small saucepan and stir over a low heat until melted and smooth. Stir in the icing sugar and mix until combined. Working quickly spread a narrow strip of icing along each side of the biscuit (be careful the mixture is VERY HOT!) Dip the biscuit in coconut and set aside to firm up. Repeat with all biscuits.
Heat the jam up in the microwave till it thinned and warmed and spread jam in the middle of the biscuit. Leave to cool and set.
Tip - You can use any flavor jam for the centre, i used strawberry because i know both of my kids love it.
- The biscuits can become quite hard to handle if the butter is too melted, place in the fridge for a few mins to harden the butter back up and firm up the mixture.
- To get the perfect rectangle, trim the biscuits as soon as they get out of the oven.
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