Ingredients
Scale
- 40g shredded coconut, optional
Base
- 4 weetbix
- 75g brown sugar
- 170g white self raising flour or wholemeal if you wish
- 2 tablespoons shredded coconut
- 145g butter, cubed
Marshmallow
- 220g white sugar
- 75g cold water
- 1.5 tablespoon powdered gelatine
- 75g boiling water
- 2 drops pink food colouring, optional
Instructions
Base
- Preheat oven to 180 degrees. Line a 20x20cm square cake tin with baking paper.
- Place all of base ingredients into food processor.
- Mix on medium-high until a dough forms.
- Pour and press into tin.
- Bake for 15-20 minutes until slightly golden.
- Allow to cool.
- Meanwhile place shredded coconut onto a tray and bake for 5 minutes or until slightly toasted.
Marshmallow
- Once base has cooled slightly add sugar and cold water a large bowl.
- Using electric beaters, beat on high for 3 minutes.
- Combine the gelatine and boiling water in a small bowl and whisk to dissolve completely.
- Add the gelatine mix and colouring to the bowl.
- Using electric beaters again, beat on high for 3 minutes.
Assembly
- Pour marshmallow mixture over the base.
- Sprinkle with coconut and allow to set for 2 hours or so in fridge or room temperature.
- Prep Time: 5
- Cook Time: 130
Nutrition
- Serving Size: 24