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Recipe
Boysenberry Marshmallow Slice Recipe
| Servings: 24 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 24 servings | |
| Calories 75 | |
| Calories from Fat 19 | 25% |
| Total Fat 2.21g | 3% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 29mg | 1% |
| Potassium 15mg | 0% |
| Total Carbs 14.05g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 13.18g | 9% |
| Protein 0.19g | 0% |
Ingredients Convert Measures
- 1/4 c. crushed biscuits
- 1 c. coconut
- healthy pinch salt
- 1 tsp vanilla
- 1/2 c. brown sugar
- 1 1/2 c. self raising flour
- 3 Tbsp. butter
- Boysenberry Jam
- 1 c. sugar
- 1/2 tsp vanilla
- 1 1/2 Tbsp. gelatine
- 1 c. water.
- Red food colouring
Directions
- Combine crushed biscuits, brown sugar, coconut, flour and salt.
- Add in melted butter and vanilla and mix well.
- Press into a greased tin 6" x 10". Bake in moderate oven 30 min. Allow to cold. Spread biscuit base with Boysenberry jam then topping.
- Topping: Place sugar, water and gelatine in a saucepan.
- Heat till sugar is dissolved and mix boils, stirring constantly.
- Reduce heat and allow to simmer for 10 min.
- Remove from heat and allow to cold. When nearly cool add in vanilla and beat till thick and fluffy. Add in colouring till pale pink.
