Ingredientes para Iced Vo Vo's Raspberry Coconut Biscuits Cookies
- 125g softened unsalted butter
- Caster Sugar
- 1 large egg
- Plain Flour
- Self Raising Flour
- 100g marshmallows
- 150g icing sugar
- Desiccated Coconut
- Raspberry Jam
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Cómo preparar Iced Vo Vo's Raspberry Coconut Biscuits Cookies
- Preheat oven to 180°C (350°F).
- Line two baking trays with baking paper.
- In a medium bowl, cream together 125g softened unsalted butter and 100g caster sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- In a separate bowl, sift together 250g plain flour and 1/4 tsp baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and knead gently for 1 minute until smooth.
- Place the dough between two sheets of baking paper and roll out to 4mm thickness.
- Using a knife or fluted pastry wheel, cut the dough into 4.5cm x 6cm rectangles. Place onto prepared trays, leaving some space between each biscuit.
- Bake for 10-12 minutes, or until lightly golden brown.
- Remove from oven and let cool completely on the baking trays.
- For the icing: In a small saucepan, combine 100g marshmallows and 2 tbsp butter. Stir over low heat until melted and smooth.
- Remove from heat and stir in 150g icing sugar until smooth.
- Place desiccated coconut on a sheet of greaseproof paper.
- Quickly spread about 1/4 teaspoon of icing along each side of a biscuit, leaving a bare strip in the middle.
- Dip the iced biscuit into the coconut, ensuring both sides are coated, and shake off any excess.
- For the raspberry filling: Gently warm 100g raspberry jam in a small saucepan until it thins slightly.
- Spread the warm jam down the center of each biscuit.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
36g
Fat
11g
Carbs
5g