Biscuits

Cup of Yum
1. Cream butter and sugar.
2. Add egg and continue to beat for one minute.
3. Add hot water and beat until blended.
4. Sift flour into mixture and stir with a knife until blended.
5. Form mixture into a large ball with your hands. Handle the mixture until it forms a dough but don't knead.
6. Place mixture onto a floured surface and roll out until very thin (about 2-3 mm thick).
7. Cut into 6cm x 4cm rectangles and place on a tray lined with baking paper.
8. Bake in a moderate oven (160 degrees celsius in a fan forced oven) for 10-12 minutes.
9. Allow to cool.

Pink Marshmallow Icing

1. Place marshmallows and water in a saucepan and heat over low heat while stirring.
2. Once the mixture has melted completely, take off heat and stir in icing sugar.

Decorating

1. Put icing mixture into a piping bag and pipe a stripe down each side of the biscuit. Sprinkle coconut on the icing and flatten slightly with a knife.
2. Once the mixture has set a little, use a knife to tidy up the pink icing stripes.
3. Shake off the coconut.
4. Using a piping bag again, pipe raspberry jam down the centre of each biscuit then sprinkle with a little coconut.