COCONUT, LIME & MINT MARSHMALLOW SLICE
SERVES 12 PREP 20 MINS COOK 20 MINS
Line a 20 x 30cm slice pan. Beat 125g butter and ¼ cup caster sugar together. Stir in 1 cup plain flour and ¼ cup self-raising flour. Press into pan. Bake at 1800C for 20 minutes. Cool. Spread ¼ cup lemon curd over. In a jug, steep 1 peppermint tea bag in ⅓ cup boiling water for 2 minutes. Remove. Cool 5 minutes. In a large bowl, beat 1 cup caster sugar and tea mixture 30 seconds. In jug, whisk 1 tbsp gelatine into ⅓ cup boiling water to dissolve. Beat into sugar mixture 5 minutes, until fluffy. Add ¼ cup toasted shredded coconut and 2 tsp grated lime zest. Dollop over curd. Sprinkle ½ cup toasted shredded coconut and extra lime zest over. Set at room temperature.