Iced vovos recipe

Ingredients:

125g butter, softened

125g sugar

1 egg

90g self raising flour

160g plain flour

For the topping:

2 cups icing sugar

2 tsp softened butter

1 1/2 tblsp of boiling water

a few drops of cochineal or pink colouring

3/4 cup raspberry jam

3/4 cup desiccated coconut

Method:

Cream the butter & sugar, then whisk in the egg until well combined

Mix in the flours with a metal spoon until a soft dough forms

Wrap in plastic wrap & place in the fridge for at least 30 minutes

Heat the oven to 150 degrees

Grease two baking trays or line with baking paper

Cut the pastry in half & roll out each half on a lightly floured surface to 6mm thick

Cut out squares with a 5cm fluted cookie cutter

{If you don’t have this cutter, cut 5cm squares from the dough using a sharp knife}

Place on the prepared trays allowing a little room for spreading and bake for 12-15 minutes, or until light golden

Remove to a wire rack to cool completely

TOPPING: Sift the icing sugar into a bowl, add the butter & enough boiling water to mix to a smooth spreading consistency (approx 3 tablespoons)

Add the cochineal to turn the icing a medium pink colour

Spread a 1cm strip of icing down each side of each biscuit

Spoon the jam down the middle, then sprinkle liberally with the coconut

Leave on a wire rack to set completely

Store in an airtight container for up to 1 week.