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Export 5 ingredients for grocery delivery
Step 1
Cream butter and sugar.
Step 2
Add egg and continue to beat for one minute.
Step 3
Add hot water and beat until blended.
Step 4
Sift flour into mixture and stir with a knife until blended.
Step 5
Form mixture into a large ball with your hands. Handle the mixture until it forms a dough but don't knead.
Step 6
Place mixture onto a floured surface and roll out until very thin (about 2-3 mm thick).
Step 7
Cut into 6cm x 4cm rectangles and place on a tray lined with baking paper.
Step 8
Bake in a moderate oven (160 degrees celsius in a fan forced oven) for 10-12 minutes.
Step 9
Allow to cool.
Step 10
Place marshmallows and water in a saucepan and heat over low heat while stirring.
Step 11
Once the mixture has melted completely, take off heat and stir in icing sugar.
Step 12
Put icing mixture into a piping bag and pipe a stripe down each side of the biscuit. Sprinkle coconut on the icing and flatten slightly with a knife.
Step 13
Once the mixture has set a little, use a knife to tidy up the pink icing stripes.
Step 14
Shake off the coconut.
Step 15
Using a piping bag again, pipe raspberry jam down the centre of each biscuit then sprinkle with a little coconut.