Directions
- 1Pop 6 oz of granulated sugar into a bowl.
- 2Add 6 oz of softened butter and beat this with a teaspoon of vanilla until it's all come together.
- 3Add 2 oz of coconut, 8 oz of plain or all-purpose flour, and a pinch of salt.
- 4Combine until it's all come together.
- 5Pop it all into a lined or buttered baking tin.
- 6Using the back of a spoon, push down and spread out the mixture.
- 7Pop that into a preheated 170-180° oven for approximately 25 minutes until it's lovely and golden brown.
- 8When you bring it out of the oven, do not turn off the oven.
- 9Spread a layer of raspberry seedless jam over the biscuit base.
- 10Cover with pink and white marshmallows, arranging them nice and tight together all over the base.
- 11Pop these back into your hot oven for just about 5 minutes.
- 12Bring it out of the oven and use the back of a spoon to push the molten marshmallows down to form one big layer.
- 13Allow the marshmallows to cool.
- 14Melt a couple of 100 g of store-brand chocolate or Easter eggs.
- 15Cover with your melted chocolate.
- 16Allow to set at room temperature.
- 17Slice and enjoy.
Ingredients
- 6 oz granulated sugar
- 6 oz softened butter
- 1 tsp vanilla
- 2 oz coconut
- 8 oz plain or all-purpose flour
- 1 pinch salt
- raspberry seedless jam
- pink and white marshmallows
- 200 g store-brand chocolate or Easter eggs
Equipment
bowlbaking tinspoonoven
Tips
- Do not turn off the oven after baking the biscuit base because it will be needed again for the marshmallows.
- Push down the molten marshmallows with the back of a spoon to form one big layer.
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