Marshmallow cookies

Preheat the oven to 180 ºC (350 ºF). Grease a baking sheet. Cream the butter and brown sugar together. Add the egg and vanilla essence and beat well. Sift in the wholewheat flour and add the bran left behind in the sieve. Mix to form a stiff dough. On a floured surface, roll out the dough until 5 mm thick. Cut out cookies, 6 cm in diameter, with a cookie cutter and place on the baking sheet. Bake for about 12 minutes until done. Cool on the baking sheet before transferring to a wire rack to cool completely. For the topping, place the sugar and water in a saucepan and bring to the boil, stirring continuously, until the sugar has dissolved. Boil for 7 minutes and cool slightly. Soak the gelatine in a little water until spongy. Heat over boiling water or in the microwave oven until the gelatine has dissolved. Add to the sugar mixture and mix well. Add the vanilla essence and cool slightly before beating for about 10 minutes until the mixture becomes thick and white. Leave for about 1 minute, spoon into a piping bag with a small nozzle and pipe a little of the mixture on to each cookie. Roll the marshmallow cookies in the toasted coconut. (If there is any leftover marshmallow mixture, pipe into balls and roll in the coconut.) Makes about 25 cookies.