CO­CONUT, LIME & MINT MARSH­MAL­LOW SLICE

SERVES 12 PREP 20 MINS COOK 20 MINS

Woman’s Day (Australia) - - Food To Love -

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.

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