Name: Iced vovos
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 60 gram butter, chopped, at room temperature; 1/2 cup caster sugar; 1 egg; 2/3 cup plain flour; 2/3 cup self-raising flour; Topping; 100 gram packet pink marshmallows; 30 gram butter; 1/4 cup icing sugar, sifted; 1/2 cup desiccated coconut; 1/3 cup raspberry jam, warmed

This recipe will make you fall in love with this lovely biscuit all over again. Light biscuits with marshmallow, jam topping & a sprinkle of coconut.

Looking for more of your favourite biscuits?

Ingredients

60 gram butter, chopped, at room temperature

1/2 cup caster sugar

1 egg

2/3 cup plain flour

2/3 cup self-raising flour

Topping

100 gram packet pink marshmallows

30 gram butter

1/4 cup icing sugar, sifted

1/2 cup desiccated coconut

1/3 cup raspberry jam, warmed

Method

Preheat oven to moderate, 180°C. Lightly grease and line 2 oven trays with baking paper.

In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in egg.

Sift flours together and fold into creamed mixture. Turn onto a lightly floured surface. Knead lightly until smooth. Wrap in plastic wrap, chill 15 minutes.

Roll out dough between 2 sheets of baking paper until 4mm thick. Using a fluted pastry wheel. cut dough into 24 rectangles 4 x 5cm. Arrange on trays 3cm apart. Bake 10-12 minutes, until lightly golden. Cool on trays for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, to make topping; in a small saucepan combine marshmallows and butter. Stir over a low heat until melted and smooth. Mix in icing sugar. Spread coconut on flat plate. Working quickly, spread a little icing along both sides of biscuit, leaving centre strip bare. Dip in coconut, shaking off excess. Spread warmed jam down centre strip. Repeat with remaining biscuits. Allow to set.

Warm jam on high in microwave in 10 second bursts, stirring until easy to spread.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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