Iced Vovos

Ingredients

• 1 quantity Basic biscuit mix (see related recipe)
• 1/2 cup raspberry jam
• 3 cups pink and white mini marshmallows
• 1/2 cup desiccated coconut

Method

1. Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
2. Make Basic biscuit mix. Roll out dough between baking paper until 4mm thick. Cut dough into 5cm squares. Place on trays. Re-roll remaining dough and repeat.
3. Bake for 8 minutes or until light golden. Stand on trays for 5 minutes. Spread each biscuit with 1/2 teaspoon jam. Scatter with marshmallows. Return trays to oven for 1 to 2 minutes or until marshmallows have softened. Sprinkle with coconut. Transfer to a wire rack to cool completely. Serve.

Notes

• 
  Place cookies 4cm apart on prepared trays. For even colouring, swap trays halfway through cooking time. If dough gets a little soft after rolling, place in fridge until firm enough to handle.

Basic Biscuit Recipe

Ingredients

• 185g butter, softened
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups Lighthouse Cake, Biscuit and Pastry plain flour

Method

1. Preheat oven to 180ºC/160ºC fan-forced. Line 3 baking trays with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine. See notes for baking instructions and tips.

Notes

• 
  Place cookies 4cm apart on prepared trays. Bake for 10-12 minutes until light golden. For even colouring, swap trays halfway through cooking time. If dough gets a little soft after rolling, place in fridge until firm enough to handle. If rolling dough, form dough into a disc. Cover and refrigerate for 30 minutes before rolling.