My mum made this slice over Easter and it was delicious … Real comfort food! ½ tsp vanilla
3 tbsp raspberry jam
1 cup sugar
1 cup water
1 ½ tbsp gelatin
½ tsp vanilla
Base: mix crushed corn flakes, brown sugar, coconut, sifted flour and salt in a bowl.
Melt butter in a saucepan, add vanilla and add to dry ingredients. Mix well.
Press into a well greased 18cm x 28cm lamington tin.
Bake in a moderate oven for 30 minutes or until firm.
Cool in tin. Spread jam over base.
Marshmallow topping: Put sugar and water in to a saucepan.
Add gelatin and stir over heat until sugar is dissolved and mixture boils.
Reduce heat and simmer for 7 minutes. Remove from heat.
Allow to cool. Beat util thick and fluffy.
Quickly spread marshmallow over biscuit base.
When marshmallow is set, cut into squares using a knife dipped in hot water.
Sprinkle top with coconut.