Fruit, oat & seed bars
A tasty twist on flapjacks with a luscious
layer of apricots inside
Jammy coconut mallows
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 36
Skip to ingredients
For the biscuits
- 250g buttersoftened
- 140g golden caster sugar
- 1 egg
- 1 tsp vanilla extract
- 300g plain flour
- 100g desiccated coconut
For the middles and coating
- about 175g raspberryjam
- 18 large pink and white marshmallowscut in half across the middle
- 25g desiccated coconut
Nutrition: per mallow
- kcal140
- fat8g
- saturates6g
- carbs16g
- sugars10g
- fibre1g
- protein1g
- salt0.12glow
Method
step 1
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.
step 2
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.
step 3
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.
