Iced vovos

Name: Iced vovos
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: Makes 24 Item
Cuisine: Australian
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; 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

Jul 29, 2012 2:00pm

Makes 24 Item
30 mins preparation
12 mins cooking

Ingredients

Iced vovos

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

Iced vovos

1
Preheat oven to moderate, 180°C. Lightly grease and line 2 oven trays with baking paper.
2
In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in egg.
3
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.
4
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.
5
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.