Recipe from Day to Day Cookery – an oldie but a goodie!
Ingredients Base:
¼ cup crushed cornflakes
½ cup brown sugar
1 cup coconut
1 ½ cups self raising flour
½ teaspoon salt
185 g butter
½ tsp vanilla3 tbsp raspberry jam
Marshmallow Topping:
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.
Enjoy!
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ReplyDeleteYou won't need it, it's easy!
ReplyDeleteYou're right! It's lovely. Simple too. Although, you definately want to use an electric mixer for the marshmallow (I initally tried to be a hero). I think your pink colouring is a nice touch and I added extra jam, which I think has helped with the crumbly base. A success!
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