Iced Vo Vos Raspberry Coconut Biscuitscookies Recipes

Steps:

• Preheat oven to 180°C.
• Line two oven trays with baking paper.
• Pastry:.
• Beat the softened butter and the sugar until light and creamy.
• Add the egg and beat until combined.
• Fold in the sifted flours.
• Turn dough onto floured surface and knead gently for 1 minute or until smooth.
• Roll dough out between two sheets of baking paper to 4mm thickness.
• Use a knife of fluted pastry wheel to cut dough into 4.
• 5 x 6 cm rectangles and place on prepared trays- allow room for spreading.
• Bake for 10 minutes or until lightly golden.
• Cool on the trays.
• Icing:.
• Combine the marshmallows and butter in a small pan and stir over low heat until melted and smooth.
• Stir in icing sugar.
• Put coconut on a sheet of greaseproof paper and working quickly, spread about a quarter teaspoon of icing along each side of biscuits, leaving a bare strip the length of the biscuit in the middle.
• Dip the iced biscuit in the coconut and shake off the excess.
• Put jam in small pan and heat gently until thinned and warm.
• Spread the warmed jam down the centre of the biscuit.

Steps:

• Purée raspberries in a food processor along with icing sugar. Sieve to remove the seeds.
• Spoon half the Greek-style coconut yogurt into a bowl and stir in 2 tbsp of purée so it is stained pink.
• Spoon into lolly moulds, add the rest of the purée then the rest of the yogurt. Push in lolly sticks and freeze until solid.

Steps:

• Combine flour, soda and salt, stir well to blend.
• In another bowl, cream butter, shortening, sugars and eggs thoroughly.
• Add water and almond extract, mix well.
• Mix in flour mixture.
• Stir in coconut.
• Shape into balls, place 2" apart on a ungreased cookie sheet Make an indentation in each cookie (I use the end of a wooden spoon which I run under water so it doesn't stick to dough) Fill with raspberry jam.
• Bake@ 400 for 10 to 12 mins.
• Yield 50 to 54 cookies.