GINGER MARSHMALLOW BISCUIT

Prep Time

30 mins

Cook Time

15 mins

Makes

20

Ingredients

60g butter
1/2 cup caster sugar
1 egg
2/3 cup plain flour
2/3 cup self-raising flour
1 teaspoon ground ginger

Icing
100g white marshmallows
40g butter
1/4 cup sifted icing sugar
1 cup desiccated coconut
1/4 cup Buderim Ginger Ginger Lemon & Lime Marmalade

Method

  • Preheat oven to 180oC (Fan forced 160oC).  Line two, flat sided baking trays with baking paper.
  • Beat the butter and sugar until light and fluffy.  Add the egg and beat until combined.
  • Using a wooden spoon, fold in the sifted flours and ground ginger.  Turn onto a lightly floured surface and knead gently for 1 minute or until smooth.
  • Roll out the dough between two sheets of baking paper until 5mm thick.  Using a biscuit cutter of your choosing, cut and lift the biscuits onto the trays.  Allow enough room for spreading.  Re-roll the remaining pastry and repeat cutting.
  • Bake for 15 minutes or until lightly golden.  Allow to stand for 5 minutes on the tray and then transfer to a wire rack until cool.

ICING:

  • Place the Ginger Lemon & Lime Marmalade in a small saucepan over medium heat.  Stir for 1 minute until jam has thinned.
  • To make the icing, combine the marshmallows and butter in a small saucepan.  Stir over medium heat until the mixture has melted and turns smooth.  Remove from the heat and stir in the icing sugar.
  • Spread out a sheet of baking paper and place the coconut on.  Working very quickly with a flat bladed knife spread the icing around the edge of the biscuit, leaving a circle in the centre for the jam to be placed.  Dip the iced biscuit into the desiccated coconut and shake off any excess.  Using a teaspoon, carefully place a dollop of Buderim Ginger, Ginger Lemon & Lime Marmalade in the centre of each biscuit.
  • When completed, store in a single layer in an airtight container in the refrigerator.

Helpful Notes

For a quicker version, purchase a packet of your favourite plain biscuits and jazz up with the icing step.

A standard Australian Metric 250mL cup  & 20mL tablespoon measuring set are used

New Zealand Metric tablespoon measure = 15mL or 3 teaspoons

Products in this recipe