Bianca’s – Marshmallow Slices

Mum has had this recipe for years and we had so much fun making it….I loved watching the marshmallow transform.

I can’t wait to experiment with different colours.

You will need:
Flat sponge tray- lined with baking paper
Raspberry jam
Coconut

Base:
250g soft butter
1 cup white sugar
3 tsp vanilla essence
3 TBSP coconut
1 egg
2 egg yolks
(keep the egg whites to make the marshmallow)
4 cups self-raising flour
2 tsp baking powder

The fun part – the filling!
4 TBSP gelatine
2 cups water
2 cups of white sugar
2 egg whites
2 cups icing sugar
A few drops of food colouring.
(I used red)

Pre-heat oven to 180° C.
Cream butter and sugar, add 1 egg, 2 yolks and vanilla essence. Sift in flour and baking powder. Add coconut.
Mix until combined and press onto the flat sponge tray that has been lined with baking paper.
Bake until golden – this should take around 25-30 minutes. Remove from oven and while still warm spread with raspberry jam.

Kids – ask an adult to help you here, keep safe in the kitchen!
Bring to the boil the gelatine and two cups of white sugar, and simmer for 8 minutes.
Once cooled, in a dish beat the egg whites until nice and fluffy and mix in the icing sugar.
Slowly add in the cooled gelatine mixture and mix for a further 4-5 minutes until fluffy, then add a few drops of food colouring.
Pour over the slice and sprinkle with coconut.
Place in the fridge to set.

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