INGREDIENTS<\/p>\n
\u2022 Melted butter, to grease
\n\u2022 2 cups plain flour
\n\u2022 1\/2 cup firmly packed brown sugar
\n\u2022 Extra 85g butter, melted, cooled
\n\u2022 1 teaspoon vanilla extract
\n\u2022 1\/2 cup cold water
\n\u2022 1 1\/2 tablespoon gelatine powder
\n\u2022 3\/4 cup caster sugar
\n\u2022 1\/3 cup shredded coconut, toasted<\/p>\n
METHOD<\/p>\n
Preheat oven to 180C. Grease a 26 x 16cm (base measurement) slab pan with melted butter, then line with baking paper.<\/p>\n
Sift flour into a large bowl. Add brown sugar and stir to combine. Add extra melted butter and vanilla and mix to combine. Spoon into prepared pan and press evenly over base.<\/p>\n
Bake for 20 minutes or until light golden. Set aside to cool completely.<\/p>\n
Meanwhile, pour 1\/4 cup of the water into a microwave-safe jug and sprinkle with gelatine. Set aside for 5 minutes or until softened. Cook in microwave on high\/100% for 20-30 seconds or until gelatine is dissolved. Set aside to cool. Put caster sugar and remaining water in a large bowl. Beat for 5 minutes or until mixture turns white. Add gelatine mixture and beat for 10 minutes or until a thick, white marshmallow forms.<\/p>\n
Spread marshmallow onto cooled base. Stand for 1 hour or until marshmallow has set. Sprinkle with toasted coconut. Cut into rectangles, using a large wet knife dipped into hot water between cuts<\/p>\n","protected":false},"excerpt":{"rendered":"
INGREDIENTS \u2022 Melted butter, to grease \u2022 2 cups plain flour \u2022 1\/2 cup firmly packed brown sugar \u2022 Extra 85g butter, melted, cooled \u2022 1 teaspoon vanilla extract \u2022 1\/2 cup cold water \u2022 1 1\/2 tablespoon gelatine powder \u2022 3\/4 cup caster sugar \u2022 1\/3 cup shredded coconut, toasted METHOD Preheat oven to […]<\/p>\n