MARSHMALLOW JAM BISCUIT SLICE

INGREDIENTS

• 11/2 cups self-raising flour
• 1/3 cup plain flour
• 1/2 cup caster sugar
• 1/3 cup custard powder
• 200g butter, melted
• 2/3 cup raspberry jam
• 36 pink marshmallows
• 2 tablespoons desiccated coconut

How to Make

1.Preheat oven to 180C/160C fan-forced. Grease a 16cm x 26cm (base) slice pan. Line base and sides with baking paper, extending paper 2cm above all edges of pan.

2.Combine flours, sugar and custard powder in a bowl. Make a well. Add butter. Mix to combine. Press mixture evenly into prepared pan, levelling with the back of a spoon. Bake for 25 minutes or until golden and just firm to touch. Cool for 25 minutes.

3.Gently spread jam over base. Bake for 10 minutes. Using picture as a guide, arrange marshmallows on top of jam. Bake for 5 minutes or until marshmallows are puffed. Sprinkle with coconut. Cool completely.

4.Cut slice into bars. Serve.

NUTRITION

• 972 kj
  ENERGY
 
• 9.7g
  FAT TOTAL
 
• 6.4g
  SATURATED FAT
 
• 0.7g
  FIBRE
 
• 1.9g
  PROTEIN
• 16mg
  CHOLESTEROL
 
• 175mg
  SODIUM
 
• 34.3g
  CARBS (TOTAL)

All nutrition values are per serve