Marshmallow Weet Bix Slice
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes setting time
Cooking time: 25 minutes
Makes 9-12 slices
For base:
- 1 cup/150g/5ozs self raising flour
- 1 cup/85g/3ozs desiccated coconut
- 50g/1.7ozs/3 weet bix, crushed
- 1/2 cup/110g/3.9ozs brown sugar
- Pinch salt
- 150g/5ozs browned butter, melted
For Topping
- 150g/5ozs raspberry jam
- 1 cup/250ml/8.8flozs water
- 1 cup/220g/7.7ozs caster or superfine sugar
- 1 tablespoon/15g/0.5oz gelatine powder
- A few drops pink food colouring
- Raspberry flavouring
- 3 tablespoons coconut flakes
- 4 freeze dried raspberries, crumbled
Step 1 - Preheat oven to 180C/350F fan forced and line a lamington or slice tray (30x19cm/12x7.5inches) on the base and sides making sure to have some overhang so that you can easily lift the slice out. Place the flour, coconut, crushed weet bix and brown sugar and salt in a large bowl and mix with your hands. Add in the melted butter and mix well to combine. Press into the lined tin and bake for 15 minutes. Cool.
Step 2 -Place the water, sugar and gelatine powder into a medium saucepan and whisk to combine. Place on low heat and stir to melt the sugar. Then increase to medium heat (not high or it will boil over easily) and bring to a boil and simmer for 5 minutes. Chill completely (place the saucepan in a bowl of ice cubes to hasten this process). Do not whisk while the mixture is hot or it will take a very long time.
Step 3 -Add the syrup into a mixer fitted with a whisk attachment and whisk this mixture on high speed. It will take around 5 minutes. Add in pink colouring and flavouring right near the end. The marshmallow is ready when you have stiff peaks that hold. Spread the base all over with the jam and then spread the marshmallow over the jam base and then sprinkle with coconut flakes and crumbled freeze dried raspberries. Place in the fridge for at least 30 minutes to firm up. Carefully peel back the parchment and cut into portions. Store in an airtight container. You can also store this slice in the freezer for up to 3 months. I freeze them uncovered and then place them into an airtight container with parchment in between.