Name: Best Ever Marshmallow Slice
Cook time: 20 min
Total time: 20 min
Yield: 15
Ingredients: 3 weet-bix crushed; 1 cup desiccated coconut; 1 cup self-raising flour; ½ cup brown sugar firmly packed; 175 g unsalted butter melted; 2 tbsp toasted coconut flakes to serve; Marshmallow topping; 1 tbsp powdered gelatine; ½ cup water; 1 cup caster sugar

Kids (and grown ups) will love the marshmallow topping on the biscuity base. Great for afternoon tea or lunchbox treats.

Ingredients

3 weet-bix crushed

1 cup desiccated coconut

1 cup self-raising flour

½ cup brown sugar firmly packed

175 g unsalted butter melted

2 tbsp toasted coconut flakes to serve

Marshmallow topping

1 tbsp powdered gelatine

½ cup water

1 cup caster sugar

Method

1.Grease a lamington pan (19cm x 30cm). Line base and sides with baking paper, extending paper 3cm above pan edges.

2.Combine Weet-Bix, coconut, flour and sugar in a large bowl. Stir in butter until combined. Press over base of prepared pan.

3.Cook in a moderate oven (180C) for about 20 minutes, or until golden brown. Remove. Cool in pan.

4.To make marshmallow topping, sprinkle gelatine over 2 tblsps of the water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove from pan.

5.Meanwhile, place sugar and remaining water in a large bowl of an electric mixer. Using the whisk attachment, beat on high speed for 4 minutes. With motor operating, gradually add gelatine mixture in a thin, steady stream. Beat for a further 8 minutes, or until mixture is thick and fluffy.

6.Spoon over cooled base. Smooth over top. Sprinkle with toasted coconut. Stand at room temperature until set.

7.To serve, using baking paper as a guide, lift slice from pan. Cut into rectangular slices.

New Idea team