Iced Marshmallow Butterflies - cooking recipe

Ingredients

1/2 cup butter, softened
3/4 cup granulated sugar
1 None large egg
1 2/3 cups all-purpose flour, sifted
1/4 cup self-rising flour, sifted
1/2 cup desiccated coconut, plus 1/4 cup extra
48 None pink marshmallows, quartered
48 None white marshmallows, quartered
1/3 cup strawberry jam, warmed, strained, cooled

Preparation

In a stand mixer, beat butter, sugar and egg until light and fluffy. Fold in flour and coconut in 2 batches. Transfer to a floured work surface and knead until smooth. Roll dough out between parchment paper until 1/4 inch thick then refrigerate for 30 mins.
Preheat oven to 350\u00b0F. Grease 2-3 baking trays and line with parchment paper.
Using a 4 1/2 inch butterfly cutter, cut 16 shapes from dough. Arrange about 1 inch apart on baking trays. Bake for 12 mins.
Press marshmallows quarters, cut-side down, onto hot butterfly wings. Brush with a little water then sprinkle with extra coconut. Bake for 1 min, or until marshmallows soften slightly.
Pipe jam down the center of each butterfly then let cool on wire racks.