MARSHMALLOW JAM BISCUIT SLICE
SERVES 18 PREP 15 MINUTES (PLUS COOLING) COOK 40 MINUTES
1½ cups self-raising flour ¹⁄³ cup plain flour ½ cup caster sugar ¹⁄³ cup custard powder 200g butter, melted ²⁄³ cup raspberry jam 36 pink marshmallows 2 tablespoons desiccated coconut
1 Preheat oven to 180°C/160°C fan-forced. Grease a 16cm x 26cm (base) slice pan. Line base and sides with baking paper, extending paper 2cm above all edges of pan. 2 Combine flours, sugar and custard powder in a bowl. Make a well. Add butter. Mix to combine. Press mixture evenly into prepared pan, levelling with the back of a spoon. Bake for 25 minutes or until golden and just firm to touch. Cool for 25 minutes. 3 Gently spread jam over base. Bake for 10 minutes. Using picture as a guide, arrange marshmallows on top of jam. Bake for 5 minutes or until marshmallows are puffed. Sprinkle with coconut. Cool completely. 4 Cut slice into bars. Serve. NUTRITION: (per serve) 972kj; 9.7g fat; 6.4g sat fat; 1.9g protein; 34.3g carbs; 0.7g fibre; 16mg chol; 175mg sodium.