With a delicious cake base topped with raspberry jam and homemade marshmallows, this tasty take on the classic Australian iced vovo biscuits is the perfect treat for dessert.
Ingredients:
- 3/4 cup (165g) brown sugar
- 3/4 cup (120g) coarse semolina
- 3/4 cup (110g) self-raising flour
- 1/4 cup baking powder
- 150 gram butter, melted
- 1/4 cup (80g) raspberry jam
- 1/4 cup (20g) moist coconut flakes
- 1 cup (220g) caster sugar
- 1 cup (250ml) water
- 1 1/2 tablespoon powdered gelatine
- 1/2 cup vanilla extract
- few drops rose pink food colouring