👨‍🍳 조리법

1. 1

   Prepare the shortbread base: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Gradually add the sifted flour and mix until a soft dough forms. Do not overmix. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

   ⏱️ 10 minutes prep + 30 minutes chilling
2. 2

   Preheat your oven to 180°C (350°F). Lightly flour a clean surface and roll out the chilled dough to about 5mm thickness. Use an oval cutter (approximately 7-8 cm long) to cut out the biscuit shapes. Place the ovals onto baking sheets lined with parchment paper, leaving a little space between each.

   ⏱️ 15 minutes
3. 3

   Bake the shortbread ovals for 10-12 minutes, or until the edges are just beginning to turn a pale golden brown and the centers are set. They should not be deeply colored. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

   ⏱️ 10-12 minutes cook time + 10 minutes cooling on tray
4. 4

   Prepare the fondant: Lightly dust your work surface with icing sugar. Roll out the pink fondant icing to a thickness of about 3mm. Cut out oval shapes that are slightly smaller than your shortbread biscuits. Gently press one fondant oval onto the top of each cooled shortbread biscuit, ensuring it covers the biscuit except for a narrow strip down the center.

   ⏱️ 10 minutes
5. 5

   Warm the raspberry jam slightly in a small saucepan or microwave until it's spreadable but not hot. Spoon the warmed jam into the bare strip in the center of the fondant-covered biscuits. Immediately sprinkle the desiccated coconut generously over the pink fondant icing on either side of the jam strip, pressing lightly to help it adhere.

   ⏱️ 5 minutes
6. 6

   Allow the Iced VoVos to set at room temperature for at least 30 minutes before serving or storing. This allows the jam and coconut to adhere properly.

   ⏱️ 30 minutes setting time