Cooking oil spray, to grease
½ cup water, plus ½ cup extra
2 Tbsp gelatine powder
1 cup caster sugar
1 tsp vanilla extract
½ cup desiccated coconut
Cornflour, to dust
50g white chocolate, melted
Chocolate biscuit base
1¼ cups plain flour
¼ cup Dutch cocoa
½ tsp bicarbonate of soda
100g butter, melted
²⁄³ cup brown sugar
Note: Allow 30 minutes chilling plus 1 hour setting
Line 3 oven trays with baking paper. Grease a 30 x 20cm lamington tin with cooking oil spray. Line base and sides with baking paper, extending it 2cm above the top.
o make biscuits, sift flour, cocoa and bicarbonate of soda into a large bowl. Make well in centre. Combine butter, sugar and egg in another bowl, then add to flour mixture, stirring until a rough dough forms. Knead on a clean dry surface until smooth. Shape into a disc, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180ºC. Roll dough out between 2 sheets of baking paper until 3mm thick. Use a 9cm-tall tree cookie cutter to cut out shapes from dough, re-rolling dough to make at least 16 cookies. Arrange cookies on prepared trays, 3cm apart.
Bake for 15 minutes or until firm to touch. Set aside on trays to cool completely.
Meanwhile, put water in a small bowl and stir in gelatine. Set aside for 10 minutes.
Combine sugar and extra water in a small saucepan over a medium heat and cook, stirring occasionally, for 2 minutes or until sugar has dissolved. Remove from heat. Stir in vanilla, then add gelatine mixture, stirring until dissolved. Transfer to a large bowl. Set aside to cool for 10 minutes.
Beat with an electric hand beater on high for 10 minutes or until tripled in size. Spoon into prepared tin, smoothing down surface. Sprinkle with coconut. Set aside for 30 minutes until set firmly.
Use a 9cm-tall tree cookie cutter to cut out 16 shapes, dipping cutter into cornflour to prevent sticking between cuts.
Spoon a little melted chocolate into centre of each biscuit. Top with marshmallow tree. Set aside for 30 minutes so chocolate sets firmly. Serve.