Raspberry Coconut biscuits Makes about 30 biscuits
Biscuit Pastry60g Butter
100g Caster sugar
1 egg
120g Plain flour
120g self raising flour
20g Milk (if needed)
Place sugar in TM and blitz 15 sec speed 8. Add butter and mix 30 seconds speed 5. Scrape down sides and mix further 10 seconds speed 5.
Add egg and beat 20 sec speed 4, scrape down and mix further 10 sec speed 4.
Add flours and mix 20 sec speed 3. (If mixture is a bit dry add up to 20 g milk to help form a dough)
Knead
dough 1 min then tip out onto a floured board and bring together and knead by hand for a few seconds.
Place grease proof paper on top of dough then roll out to 5mm thickness.
Using a knife or a fluted pastry wheel cut dough to 4.5 by 6cm rectangles.
Place onto a lined tray allowing room to spread and bake 10 min 180 or till a light golden brown. Cool on wire racks.
Icing110 g pink marshmallows
40g Butter
30g icing sugar
desiccated coconut to coat
Combine marshmallows and butter in TM, Mix 8 min 60 degrees speed 3.
Add icing sugar and mix 20 sec speed 4 until smooth.
Place Coconut in a seperate bowl for coating biscuits
Working quickly spread Marshmallow mix on each long side of biscuits leaving a space for the jam, dip biscuits in coconut and shake off excess coconut.
Place 2 Tablespoons of Jam in microwave and heat for a few seconds to make jam spreadable and warm. place jam along the middle of the biscuit between the marshmallow. Leave to set on wire racks.
Hope you enjoy.