Strawberry Marshmallow Cookie Slice

Serves 18, Prep 15 mins, Cook 25 mins

450g roll cookie dough with M&M’S minis, chopped, at room temperature Hundreds and thousands, to

decorate

MARSHMALLOW TOPPING

1 tblsp powdered gelatine 2/ cup water

3 1 cup caster sugar 1 tsp Queen Strawb’ry & Cream

flavour for icing Pink food colouring, to tint

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges. 2 Place dough in prepared pan. Using your fingertips, press to cover base. 3 Cook in a moderate oven (180C) for about 20 to 25 minutes, or until firm to touch. Remove. Cool base in pan. 4 To make marshmallow topping, sprinkle gelatine over 1/ cup of

3 the water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until the gelatine is dissolved. Remove jug from pan. 5 Place sugar and remaining water in large bowl of an electric mixer. Beat on high speed for 4 minutes. With the motor operating, gradually add gelatine mixture in a thin, steady stream. Beat for a further 8 minutes, or until thick and fluffy. Beat in flavouring and food colouring to tint pink. 6 Quickly spread topping over biscuit base. Sprinkle with hundreds and thousands. Stand at room temperature to set. 7 Lift slice from pan. Cut into bars using a sharp knife dipped in hot water between cuts.