Pastry

Cup of Yum
1. Line 2 baking sheets with parchment paper and lightly grease them.
2. In the bowl of a stand mixer, whisk the butter and icing sugar until light and fluffy.
3. Mix the two flours, and sift them together.
4. Using the flat beater, add the flours to the creamy mixture and mix very quickly.
5. Transfer the mixture to a lightly floured work surface and lightly knead the dough very quickly to homogenize and smooth it.
6. Wrap the dough with plastic wrap and let it rest in the refrigerator for 10 minutes.
7. Spread the dough between 2 sheets of baking paper to a thickness of ⅙ inch (4 mm).
8. Place the dough in the refrigerator and let it rest for 30 minutes.
9. Using a fluted pastry wheel or a fluted cookie cutter, cut the dough into 24 1 x 2 inches (3 x 5 cm) rectangles.
10. Place them on baking sheets lined with greased parchment paper, 1 inch (3 cm) apart.
11. Bake for 10 to 12 minutes, until lightly browned.
12. Let cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Filling

1. In a non-stick saucepan, combine the marshmallows and butter.
2. Stir over low heat until the mixture melts and is smooth.
3. Add the icing sugar and mix well.
4. Spread the coconut on a flat plate.
5. Working as quickly as possible, spread a little icing on both sides of each cookie, leaving the central strip plain.
6. Then place the two glazed sides on the coconut and shake off the excess.
7. Spread the warmed jam on the center strip. And sprinkle with coconut.
8. Repeat the operation until all the shortbread is used.
9. Leave to dry for 1 hour before tasting.