Wednesday, November 30, 2011

Toasted Coconut Marshmallow Slice

If ever I need a confidence boost with my blogging, I simply pop my 18 month old son on my lap and browse the blog. His little tongue comes out to lick his lips and he points to the pictures and says "mmmh mmmmh!" over and over. 
I tell you its therapeutic. 
His all time favourite is his Farm Animal Birthday Cake that was made for his first birthday, and he always requests a viewing by oinking like a pig. With his very limited vocab, he has informed me that he wants a "pen-un" (penguin) cake for his next birthday when I asked him.
Anyway, this little guy is my biggest (and smallest) fan. Yesterday I found him in the refrigerator licking hands covered in marshmallow and toasted coconut. There were hand trails throughout the slice. Goo on the fridge door, tell-tale remnants around his mouth...but a giant grin on his cheeky face.
I love that boy.

TOASTED COCONUT MARSHMALLOW SLICE (Taken from Better Homes and Gardens Magazine Dec 2011)

2 cups plain flour
1/2 cup brown sugar, firmly packed
185g butter, melted and cooled
1 tsp. vanilla essence
1/2 cup cold water
2 tsp. geletine powder
3/4 cup caster sugar
1/3 cup shredded coconut, toasted

Preheat the oven to180C.
Grease a 26x16cm slab pan and line with non stick baking paper.
Sift the flour into a large bowl. Add brown sugar and stir to combine. Add melted butter and vanilla and mix until a stiff mixture forms. Spoon into the prepared pan and flatten firmly with a fork until evenly spread.
Bake for 20 minutes or until lightly golden.
Set aside to cool completely.
Meanwhile, put 1/4 cup of the water into a microwavable jug and sprinkle gelatine over. Set aside for 5 minutes or until softened. Cook in microwave on high for 20-30 seconds until the gelatine has dissolved. Set aside to cool.
Put caster sugar and remaining water in a clean bowl and beat on high for 5 minutes until the mixture turns white. Add the gelatine mixture and continue beating for a further 10 minutes or until a thick white marshmallow forms.
Spread the marshmallow onto the biscuit base, then sprinkle with toasted coconut.Stand for one hour or until marshmallow has set. Cut into squares using a large wet knife, dipped into hot water between cuts. Serve.

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