Cream butter and sugar.

Add egg and continue to beat for one minute.

Add hot water and beat until blended.

Sift flour into mixture and stir with a knife until blended.

Form mixture into a large ball with your hands. Handle the mixture until it forms a dough but don't knead.

Place mixture onto a floured surface and roll out until very thin (about 2-3 mm thick).

Cut into 6cm x 4cm rectangles and place on a tray lined with baking paper.

Bake in a moderate oven (160 degrees celsius in a fan forced oven) for 10-12 minutes.

Allow to cool.

Place marshmallows and water in a saucepan and heat over low heat while stirring.

Once the mixture has melted completely, take off heat and stir in icing sugar.

Put icing mixture into a piping bag and pipe a stripe down each side of the biscuit. Sprinkle coconut on the icing and flatten slightly with a knife.

Once the mixture has set a little, use a knife to tidy up the pink icing stripes.

Shake off the coconut.

Using a piping bag again, pipe raspberry jam down the centre of each biscuit then sprinkle with a little coconut.