| 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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