New Idea – July 29, 2019

HOMEMADE

Work quickly when

pressing cookies into pan

holes as they will break if

they are cooled. Tartlets can

be made up to three days

ahead. Store in an

airtight container.

TIP

Iced VoVo

Tartlets

Makes 21, Prep

and Cook: 25 mins

25 0g packet Arnott’s Butternut

Snap Cookie

¼ cup raspberry jam

2 tblsps desiccated coconut

FILLING

2 cups icing sugar mixture

½ tsp coconut essence

2-2½ tblsps milk

Liquid pink food colouring, to tint

1 Place each cookie, base-side

of cookie facing up, over 21

holes of two

greased 12-hole round-based

patty

pans (1½-tablespoon capacity).

2 Cook in a moderate oven

(180C) for about

3 minutes, or until cookies are

softened. Remove from oven.

Gently press down the sides

and in the centre of each warm

cookie to fit into the hole to form

a case. Cool in patty pans.

3 Spoon about ½ teaspoon jam

into biscuit case.

4 To make filling, place

sugar in a bowl. Stir in

essence and enough

milk to form a smooth,

thick and spreadable

consistency.

Tint pink with colouring.

5 Spoon heaped

teaspoons of filling over jam

in cases. Sprinkle with coconut.

Refrigerate until firm. Serve.

EASY

BISCUIT

TREATS TO

IMPRESS

Kids and

adults of all

ages will love

these biscuit-y

treats!

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