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September
24
2006

PASSION MALLOW SLICE

[ FC SUPERB SLICES P50 ] 

150g BUTTER

¼ CUP [60g] CASTER SUGAR

½ TEASPOON VANILLA ESSENCE

1CUP [125g] PLAIN FLOUR

½ CUP [60g] SELF-RAISING FLOUR

MARSHMALLOW TOPPING

½ CUP PASSIONFRUIT PULP

250g WHITE MARSHMALLOWS

½ CUP [125ml] MILK

2 TABLESPOONS CASTER SUGAR

2 TEASPOONS LEMON JUICE

1 ¼ CUPS [315 ml] CREAM [lightly whipped]

PREHEAT OVEN TO MODERATE [180C]. LINE A LIGHTLY GREASED 18×28 cm [7×11 INCH] SHALLOW TIN WITH NON-STICK BAKING PAPER,OVERHANGING TWO OPPOSITE SIDES.

BEAT BUTTER & SUGAR TILL LIGHT & CREAMY,& SUGAR HAS DISSOLVED. STIR IN VANILLA. FOLD IN SIFTED FLOURS & MIX TO A SOFT DOUGH. KNEAD GENTLY TO BRING TOGETHER.

PRESS DOUGH INTO TIN, PRICK LIGHTLY & BAKE FOR 25 MINUTES OR UNTIL GOLDEN. LEAVE TO COOL COMPLETELY.

PUT PASSIONFRUIT,MARSHMALLOWS, MILK & SUGAR IN SAUCEPAN & STIR OVER LOW HEAT UNTIL MARSHMELLOWS HAVE MELTED. ADD LEMON JUICE & POUR INTO BOWL TO COOL.REFRIGERATE, STIRRING OCCASIONALLY, FOR 30 MINUTES, OR UNTIL SLIGHTLY THICKENED. QUICKLY FOLD IN THE CREAM, POUR OVER BASE & REFRIGERATE OVERNIGHT OR UNTIL SET. CUT INTO SQUARES TO SERVE.

Damian Slices , trackback 333 views

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