Fancy Berry Cookies

For the dough: heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 large baking trays with non-stick baking paper.

Beat together the butter and sugar in a mixing bowl until light and creamy.

Add the egg and beat until combined.

Sift in both flours and fold in gently to form a dough. Knead gently for 1 minute until smooth.

Roll out the dough between 2 sheets of non-stick baking paper, about 4mm| 1/4" thick.

Using a knife or fluted pastry wheel, cut the dough into 5cm x 6cm|2" x 2 1/2" rectangles and place apart on the baking trays.

Bake for 10 minutes until lightly golden. Cool on the trays.

For the icing: put the marshmallows and butter in a small pan and stir over a low heat until melted and smooth. Stir in the icing sugar.

Sprinkle the coconut on a sheet of non-stick baking paper.

Quickly spread about 1/4 teaspoon of icing along each side of the biscuits, leaving a bare strip the length of the biscuit in the middle.

Dip the iced biscuits in the coconut and shake off the excess.

Heat the jam gently in a small pan until thinned and warm.