Lemon mallow sandwiches

makes / 15 prep / 45 minutes cook / 20 minutes

Ingredients 95g (1⁄3 cup) bought lemon curd 100g white chocolate, melted COCONUT SHORTBREAD: 185g butter, at room temperature 70g (1⁄3 cup) caster sugar 190g (1 1⁄4 cups) self-raising flour 85g (1 cup) desiccated coconut LEMON COCONUT MARSHMALLOW: 1 tbsp icing sugar mixture 1 tbsp cornflour 125ml (1⁄2 cup) lemon juice 1 tsp coconut essence 5 drops yellow food colouring 1 1⁄2 tbsp gelatine powder 430g (2 cups) caster sugar 1 tbsp liquid glucose 125ml (1⁄2 cup) water 2 egg whites

1. To make shortbread, preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper. Use electric beaters to beat butter and sugar until pale and creamy. Add flour and coconut. Stir to combine. Turn on to a lightly floured surface. Gently knead until smooth. Roll out to a 3mm-thick disc. Use a 5.5cm round pastry cutter to cut 30 discs, re-rolling scraps. Place on trays. Bake, swapping trays halfway through cooking, for 8 minutes or until light golden. Set aside to cool.

2. To make marshmallow, dust a 20 x 30cm (base measurement) lamington pan with combined icing sugar and cornflour.

3. Place lemon juice, essence and colouring in a bowl. Sprinkle over gelatine. Set aside for 5 minutes.

4. Combine sugar, glucose and water in saucepan over low heat. Cook, stirring, until sugar dissolves. Increase heat to high. Bring to boil. Cook, without stirring, for 10 minutes until mixture reaches 121C (hard ball) on a sugar thermometer. Remove from heat. Add lemon mixture. Stir to combine.

5. Use electric beaters to beat egg whites until firm peaks form. With motor running, slowly add sugar mixture in a thin, steady stream. Beat for 10 minutes or until the mixture holds its shape. Pour into pan. Set aside for 2 hours to set.

6. Spread a little curd over base of all biscuits. Use a greased 5.5cm round pastry cutter to cut 15 discs from marshmallow. Sandwich marshmallow between biscuits.

7. Drizzle white chocolate over biscuits. Set aside to set.