MARSH­MAL­LOW JAM BIS­CUIT SLICE

Super Food Ideas - - SWEETS -

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.

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