Lime and coconut cookie with marshmallows

USING: a 25cm pan SERVES: 6

Ingredients

THE DOUGH:

150g (1 cup) plain flour

1 tsp baking powder 50g (1⁄4 cup) sugar

1–2 tsp vanilla extract 100g (generous cup) salted butter

1 egg

Juice of 1⁄2 lime

1 tbsp creamed coconut THE TOPPING:

20g marshmallow bits 20g (1⁄3 cup) coconut flakes Zest of ½ lime Method

In the pan, toast the coconut flakes for 5 to 10 minutes, stirring regularly. Set aside on a plate.

Mix together the flour, baking powder, sugar and vanilla extract. In the pan, melt the butter over a very low heat then, away from the heat, add the egg, lime juice and creamed coconut. Whisk vigorously.

Over a very low heat, add the dry ingredients, then continue to stir with the whisk until you have an even texture.

Smooth the surface and cook for 10 minutes, then press the pieces of marshmallow and coconut flakes into the dough. Cover and cook for a further 5 minutes.

Allow to cool for 15 minutes away from the heat with the lid on. Sprinkle the lime zest on top before serving.

The recipes on this page are from

Cookies in a Pan by Sabrina Fauda-Role, published by Hardie Grant Books, RRP $19.99 and available in bookshops and online nationally.