Monthly Archives: October 2012

Coconut Marshmallow Slice

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I have loved this slice since I was young. Traditionally made using a short cake base, instead this recipe uses a crunchy coconut one that nicely balances the light fluffiness of the marshmallow.

Coconut Marshmallow Slice

Coconut Marshmallow Slice

Ingredients

For the Base

  • 2 cups of cornflakes (crushed)
  • 1/3 of a cup of brown sugar
  • 1/2 cup of self-raising flour
  • 1 cup of walnuts
  • 100 grams of melted butter

For the Marshmallow

  • 1 cup of cold water
  • 3 drops of red food coloring (for pink, but you can use any color)
  • 1 tablespoon of gelatin powder
  • 1 cup of sugar
  • 1 egg white
  • 1 cup of icing sugar

Method

  1. For the base, pre-heat the oven to 160°C and cover a 17 x 27cm tin with baking paper
  2. Combine crushed cornflakes, brown sugar, flour and coconut in a bowl
  3. Add melted butter and mix well
  4. Press into the tin and bake for 25-30 minutes until golden
  5. Now, for the marshmallow: Place the cold water and food coloring in a pit and sprinkle over gelatin powder
  6. Add sugar, then bring to the boil, stirring until sugar dissolves
  7. Boil gently for 8 minutes, then remove from heat to cool a little
  8. Next, place the egg white in a bowl and beat until soft peaks form
  9. Beat in the icing sugar, ten slowly add the warm gelatin mix
  10. Continue beating until marshmallow is thick and fluffy… this can take some time, so patience is a must!
  11. Spread marshmallow mix over the base, sprinkle with coconut and set!
  12. Enjoy!!
Crunchy Coconut Base

Crunchy Coconut Base

Gelatin Mixture

Beating the Marshmallow

Gelatin Mixture

Decadent Malteaser Afghans

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My Gran always had tins of baked goodies on top of the fridge my whole child! The best part was opening the tins and seeing what delicious surprises awaited, one of course was often afghans. Here is my twist of Gran’s afghans.

Malteaser Afghans

Malteaser Afghans

Ingredients

  • 200 gm of butter, softened
  • 1/2 cup of sugar
  • 1 1/4 cups of flour
  • 1/4 cup of cocoa
  • 2 cups of corn flakes

For the Topping

  • 2 cups of icing sugar
  • 1/4 teaspoon of melted butter
  • 2 tablespoons of water (approx.)
  • A few drops of vanilla essence
  • 1 cup of Malteasers cut in half

Method

  1. Pre-heat your oven to 180°C
  2. Cream the butter and sugar until light and fluffy
  3. Add flour and cocoa into the creamed mixture
  4. Fold in the cornflakes
  5. Take a spoon full at a time, shape into balls and place on a tray covered with baking paper and bake for around 25 minutes
  6. Once cool, prepare your icing by placing the icing sugar in the bowl, add butter and stir
  7. Add sufficient water to mix to a spreadable consistency
  8. Icing your afghans then decorate with Malteasers
Afghans pre-oven

Afghans pre-oven

 

 

 

 

Out of the Oven

Out of the Oven