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Ginger Marshmallow Biscuit

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Description

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: 
  1. Preheat oven to 180oC (Fan forced 160oC).  Line two, flat sided baking trays with baking paper.
  2. Beat the butter and sugar until light and fluffy.  Add the egg and beat until combined. 
  3. 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. 
  4. 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. 
  5. 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:

  1. Place the Ginger Lemon & Lime Marmalade in a small saucepan over medium heat.  Stir for 1 minute until jam has thinned.
  2. 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.  
  3. 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. 
  4. 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