MARSHMALLOW BISCUITS

Preparation Method :

• Beat butter, essence and sugar in small bowl until smooth, add egg, beat until combined.
• Stir in sifted flour, mix to a soft dough, knead gently on lightly floured surface until smooth.
• Roll dough between sheets of baking paper until thick; cut into rounds using cookie cutter and place on greased oven trays.
• Bake in moderate oven about 12 minutes or until lightly browned. Cool on trays.
• Pipe marshmallow around edge of biscuits, dip in coconut. Spoon jam into centres of biscuits; refrigerate until marshmallow is firm.
• Marshmallow: Combine sugar, gelatine and water in small pan, stir over low heat until sugar is dissolved, bring to boil.
• Simmer, without stirring, uncovered for about 5 minutes; cool to room temperature.
• Beat gelatine mixture and essence in small bowl for about 10 minutes or until mixture holds its shape.