Blocked by DuckDuckGo: Bot limit exceeded (ERR_BN_LIMIT).
Ingredients
250 g butter softened
140 g brown sugar
1 eggs
1 tsp vanilla extract
300 g flour plain
100 g coconut flakes
175 g raspberry jam
18 large marshmallows white cut in half across the middle
25 g coconut flakes
Equipment
baking sheet
oven
wire rack
Directions
Heat oven to 190C/fan 170C/gas
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 tsp jam onto each one, top with a piece of marshmallow, then bake for 2 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.
