I am so sorry that I have gone a bit MIA - I know I haven't been posting as much recently. We've had some nice weather days recently and I have been trying to take advantage of them, and with the kids' busy schedules, I haven't been trying as many new things, so less to blog about.
But when the call came out today that there was an orphan in this week's Secret Recipe Club reveal, I jumped at the chance to try something new.
The hostess sent me over to Lick The Spoon to see if I could find something I'd like to try. Umm... Yeah. I could find lots of things I wanted to try. Like, every. single. recipe. Louise is absolutely awesome. She lives in Australia, has two gorgeous kids (she's pretty gorgeous herself), and is amazing with food. Half of her recipes include strawberries (okay, I exaggerate, but only a little...) so I am totally in the mood for summer after looking through... it was so hard to choose.
I finally settled on this Toasted Coconut Marshmallow Slice because it looked like a ton of fun and my kids have been asking me for marshmallows pretty much daily. It's a layered cookie bar treat and was super fun to make. It involved three layers...
Toasted coconut for the top...
...a homemade marshmallow filling for the middle...
...all piled on a brown sugar shortbread crust.
Despite all of the components, this actually came together pretty quickly and easily. Little man was super excited to help with the finishing touches...
(Actually, he was most excited to lick the beater from that marshmallow layer. He was a mess. It was hysterical. Messy, but super funny.)
The results were a super delicious and decadent after school snack.
Little miss approved.
Louise, while I am sorry you were orphaned and had to wait to see a post of one of your recipes, I am so glad that I had the opportunity to "meet" you, and I can't wait to try more of your awesome recipes.
Toasted Coconut Marshmallow Slice
(from Lick The Spoon)
2 cups plain flour
1/2 cup brown sugar, firmly packed
185g butter (13 tablespoons), melted and cooled
1 tsp. vanilla essence (vanilla extract)
1/2 cup cold water
2 tsp. geletine powder
3/4 cup caster sugar
1/3 cup shredded coconut, toasted
Preheat the oven to 350 degrees.
Grease a 26x16cm slab pan and line with non stick baking paper.
Sift the flour into a large bowl. Add brown sugar and stir to combine. Add melted butter and vanilla and mix until a stiff mixture forms. Spoon into the prepared pan and flatten firmly with a fork until evenly spread.
Bake for 20 minutes or until lightly golden.
Set aside to cool completely.
Meanwhile, put 1/4 cup of the water into a microwavable jug and sprinkle gelatine over. Set aside for 5 minutes or until softened. Cook in microwave on high for 20-30 seconds until the gelatine has dissolved. Set aside to cool.
Put caster sugar and remaining water in a clean bowl and beat on high for 5 minutes until the mixture turns white. Add the gelatine mixture and continue beating for a further 10 minutes or until a thick white marshmallow forms.
Spread the marshmallow onto the biscuit base, then sprinkle with toasted coconut.Stand for one hour or until marshmallow has set. Cut into squares using a large wet knife, dipped into hot water between cuts.