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Recipe by Jane Hornby

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1. Heat oven to 190C/fan 170C/gas 5. Beat butter, sugar, egg and vanilla together with a pinch of salt until smooth. Fold in the flour and coconut to form a dough.
2. 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.
3. To sandwich the biscuits, lay half out on a baking sheet, under-side up. Put ½ tsp jam onto each one, top with a piece of marshmallow, then bake for 2½ 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.

PER MALLOW

140 kcalories, protein 1g, carbohydrate 16g, fat 8 g, saturated fat 6g, fibre 1g, sugar 10g, salt 0.12 g

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Ingredients

FOR THE BISCUITS

• 250g butter , softened
• 140g golden caster sugar
• 1 egg
• 1 tsp vanilla extract
• 300g plain flour
• 100g desiccated coconut

FOR THE MIDDLES AND COATING

• about 175g raspberry jam
• 18 large pink and white marshmallows , cut in half across the middle
• 25g desiccated coconut

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Difficulty and servings

Makes 36

Preparation and cooking times

Prep 30 mins

Cook 17 mins

plus chilling

Uncooked dough can be frozen

Ingredients

FOR THE BISCUITS

• 250g butter , softened
• 140g golden caster sugar
• 1 egg
• 1 tsp vanilla extract
• 300g plain flour
• 100g desiccated coconut

FOR THE MIDDLES AND COATING

• about 175g raspberry jam
• 18 large pink and white marshmallows , cut in half across the middle
• 25g desiccated coconut

PER MALLOW

140 kcalories, protein 1g, carbohydrate 16g, fat 8 g, saturated fat 6g, fibre 1g, sugar 10g, salt 0.12 g

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