| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jude1 | 1 | servings | |
INGREDIENTS
| 150 | g | Butter |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla essence |
| 2 | tb | Cocoa |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | Quantity of marshmallow | |
| Icing sugar or toasted coconut | ||
| 2 | tb | Gelatine |
| 1 1/4 | c | Cold water |
| 1 | c | Sugar |
| 1 | Egg white | |
| 1 | c | Icing sugar |
INSTRUCTIONS
BASE MARSHMALLOW Base: Melt butter in a medium saucepan. Remove from heat. Add sugar, vanilla and cocoa. Mix until combined. Sift in flour and baking powder and mix to combine. Press mixture into the base of a greased 28cm x 18cm tin. Bake at 180 C for 25-30 minutes or until cooked. Cool while preparing marshmallow. Pour marshmallow over base. Leave to set then sprinkle with icing sugar or toasted coconut. Cut into squares to serve. Marshmallow: Mix gelatine and cold water together. Leave to swell for 2 minutes. Mix in sugar and bring to the boil. Boil over a low heat for 8 minutes. Cool. Beat egg white until stiff. Fold in icing sugar then pour in cooked gelatine mixture. Beat with an electric mixer or hand beater for 3 minutes or until thick. Converted by MC_Buster. NOTES : Makes 12 slices Converted by MM_Buster v2.0l.
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