Marshmallow Slice

Ingredients

For base

  • 100g F.G. Roberts self raising flour
  • 80g F.G. Roberts fine or medium soy grits
  • 50g coconut
  • 25g brown sugar
  • 60g dark chocolate, grated
  • 100g butter, melted
  • 1 egg lightly beaten

For marshmallow

  • 50g sugar
  • 4tsp gelatine
  • 125ml cold water
  • 125ml hot water
  • 1tsp vanilla essence or extract

For chocolate drizzle

  • 70g dark chocolate (or to taste)
  • 5ml vegetable oil

Method

For base

  1. Preheat oven to 180C.
  2. Grease lamington pan or baking tray and line with bake sheet.
  3. Combine all ingredients in a large bowl and mix well.
  4. Press mix over base of prepared tray.
  5. Bake for 15 minutes and allow to cool in the tray. Refrigerate ready for the marshmallow.

For marshmallow

  1. Beat sugar with cold water for 2-3 minutes.
  2. In another bowl, add gelatine to hot water, stirring briskly with a fork until dissolved.
  3. Whilst still hot, add the gelatine mixture to the sugar mixture, beating at high speed until thick and white (resembling beaten egg white but still soft enough for pouring on base).
  4. Stir in the vanilla.
  5. Pour marshmallow mixture onto cooled base and smooth evenly to the edges. Return to fridge.

For chocolate drizzle

  1. Melt chocolate with a little oil until glossy.
  2. Drizzle over cooled marshmallow using a spoon to create swirly patterns. Return to fridge until set

Tips:

Once slice is cool and set, remove easily from the tray using the edges of the bake sheet. It will slice through very smoothly using a sharp knife. Enjoy!