Jammy Coconut Mallows Recipe
Ingredients
| 250 g/9 oz butter, softened | ||
| 140 g/5 oz golden caster sugar | ||
| Egg | 1 (FOR THE BISCUITS) | |
| Vanilla extract | 1 Teaspoon (FOR THE BISCUITS) | |
| 300 g/10 oz plain flour | ||
| 100 g/4 oz desiccated coconut | ||
| About 175 g/6 oz raspberry jam | ||
| 18 large pink and white marshmallows, cut in half across the middle | ||
| 25 g/1 oz desiccated coconut | ||
Directions
GETTING READY
1) Pre-heat the oven to 190C/fan 170C/gas mark 5.
MAKING
2) Whisk the butter, sugar, egg and vanilla with a pinch of salt to form a smooth batter. Add in the flour and the desiccated coconut to make a dough.
3) Transfer the dough to a floured surface and shape it out into a round. Roll the dough round into the thickness of 1/8th of an inch.
4) Cut small rounds out of the dough using a 6cm cutter. Transfer the rounds over baking sheets and bake for 14 minutes till they turn light golden. Remove from heat and let them cool in a cooling rack.
FINALIZING
5) To make the biscuit sandwiches, lay out, half of the biscuits, under-side up. Scoop in half teaspoon of jam on top of each one. Top the jam scoops with a piece of marshmallow. Bake the jammy biscuits for about 2 1/2 minutes or till it just melts.
6) Remove them from the oven and immediately top them with the other biscuits. Firmly press down to stick together. Press till the marshmallow starts slightly oozes out at the rim of the sandwiches. Cool the biscuits for 10 minutes.
SERVING
7) Dip the edges of the biscuits in the jam and then roll them in the coconut. You can store them in an airtight tin for up to 3 days.
8) Transfer the biscuit sandwiches into a plate and serve.
1) Pre-heat the oven to 190C/fan 170C/gas mark 5.
MAKING
2) Whisk the butter, sugar, egg and vanilla with a pinch of salt to form a smooth batter. Add in the flour and the desiccated coconut to make a dough.
3) Transfer the dough to a floured surface and shape it out into a round. Roll the dough round into the thickness of 1/8th of an inch.
4) Cut small rounds out of the dough using a 6cm cutter. Transfer the rounds over baking sheets and bake for 14 minutes till they turn light golden. Remove from heat and let them cool in a cooling rack.
FINALIZING
5) To make the biscuit sandwiches, lay out, half of the biscuits, under-side up. Scoop in half teaspoon of jam on top of each one. Top the jam scoops with a piece of marshmallow. Bake the jammy biscuits for about 2 1/2 minutes or till it just melts.
6) Remove them from the oven and immediately top them with the other biscuits. Firmly press down to stick together. Press till the marshmallow starts slightly oozes out at the rim of the sandwiches. Cool the biscuits for 10 minutes.
SERVING
7) Dip the edges of the biscuits in the jam and then roll them in the coconut. You can store them in an airtight tin for up to 3 days.
8) Transfer the biscuit sandwiches into a plate and serve.
Chef
