Valentines Marshmallow shortbread

Valentines Marshmallow shortbread

Ingredients of Valentines Marshmallow shortbread

125g butter, softened

1/2 cup icing sugar mixture

1 cup plain flour, sifted

1/4 cup cornflour, sifted

1/3 cup strawberry jam

1 1/2 cups vanilla Mallow Bakes (see note)

1/4 cup desiccated coconut

Preparation of Valentines Marshmallow shortbread

Using an electric mixer, beat butter and sugar until smooth. Add flours. Stir to combine.

Turn dough onto a lightly floured surface. Knead until smooth. Roll out between sheets of baking paper until 5mm thick. Refrigerate for 15 minutes.

Preheat oven to 180°C. Grease 2 baking trays. Line with baking paper.

Using a 5.5cm heart-shaped cutter, cut shapes from dough. Place 2cm apart on trays. Repeat with dough scraps to make 20 hearts. Bake for 15 minutes or until light golden.

Spread jam over biscuits. Arrange marshmallows around edges. Sprinkle coconut over jam. Bake for 1 minute or until marshmallows soften slightly. Cool on trays. Serve.

Notes and Tips for Valentines Marshmallow shortbread

Mallow Bakes are mini marshmallows available in the baking aisle of supermarkets.

Source: Taste.com.au