Jammy coconut mallows

Jammy coconut mallows

  • Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 36

Kids will love to help sandwiching these biscuits with the melted marshmallow

  • Freezable (uncooked dough only)
Nutrition: per mallow
HighlightNutrientUnit
kcal140
fat8g
saturates6g
carbs16g
sugars10g
fibre1g
protein1g
low insalt0.12g
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Ingredients

For the biscuits

For the middles and coating

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
KEEP SOME FOR THE FREEZER

Stamp out half of the dough into rounds, freeze flat, then stack in a freezer container. To cook from frozen, add 2 mins to the time.

Goes well with

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    Rating: 5 out of 5.9 ratings
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