Instructions: METHOD:
Preheat oven to moderate 180 degrees celsius. Line two oven trays with baking paper.

1. To make pastry: using electric beaters, beat the butter and sugar in small mixing bowl until light and creamy. Transfer to large bowl. Add egg; beat until combined. Using a metal spoon, fold in sifted flours. Turn dough onto lightly floured surface. Knead gently for 1 minute or until smooth. Roll our dough between baking paper to 4mm thickness. Using a knife or fluted pastry wheel, cut dough into 4.5 x 6cm rectangles. Place on prepared trays, allowing room for spreading. Re-roll remaining pastry and repeat cutting. Bake for 10 minutes or until lightly golden. Transfer to wire rack when cool.

2. To make icing: Combine marshmallows and butter in small pan. Stir over low heat until marshmallows and butter are melted and smooth. Stir in icing sugar; mix until smooth. Place coconut on sheet of greaseproof paper. Working quickly, spread about quarter teaspoon of icing along each long side of biscuit, leaving a space in the centre. Dip iced biscuit into coconut; shake off excess coconut.

3. Place jam in small pan and heat gently until thinned and warm. Spread a little jam down centre of each biscuit.

STORAGE TIME: Biscuits can be kept for three days in a single layer in an airtight container.

HINT: Stand icing in bowl of hot water while icing biscuits, to prevent it from setting too quickly.

VARIATION: For a totally different look, use white marshmallows and apricot jam.

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