This weekend will most likely be the most popular to wrap all you Christmas gifts, therefore you're probably going to need some snacks to maintain motivation amidst the metre's of ribbon, bows and paper. We cannot recommend these biscuits with a twist anymore, we'd actually go as far as saying they may be the perfect biscuit created...YES they're that good.
Take a peek below to find out how you can create some of your own...
Jammy Coconut Mallows
Serves | To prepare | To cook
For The Biscuits
For The Middles & Coating
- Around 175g raspberry jam
- 18 large pink and white marshmallows , cut in half across the middle
- 25g desiccated coconut
- 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.
- 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.
- 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.
Tip - Keep 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.
We're still super busy here at HQ processing everyone's Christmas orders. This weekend calls for some mulled wine and festive movies. Who's with us!?