Ingredients
• Melted butter, to grease
• 2 cups plain flour
• 1/2 cup firmly packed brown sugar
• Extra 85g butter, melted, cooled
• 1 tsp vanilla extract
• 1/2 cup cold water
• 1 1/2 Tbsp gelatine powder
• 3/4 cup caster sugar
• 1/3 cup shredded coconut, toasted
Note: Allow 1 hour standing
Method
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Preheat oven to 180C. Grease a 26 x 16cm (base measurement) slab pan with melted butter, then line with baking paper.
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Sift flour into a large bowl. Add brown sugar and stir to combine. Add extra melted butter and vanilla and mix to combine. Spoon into prepared pan and press evenly over base.
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Bake for 20 minutes or until light golden. Set aside to cool completely.
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Meanwhile, pour 1/4 cup of the water into a microwave-safe jug and sprinkle with gelatine. Set aside for 5 minutes or until softened. Cook in microwave on high/100% for 20-30 seconds or until gelatine is dissolved. Set aside to cool.
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Put caster sugar and remaining water in a large bowl. Beat for 5 minutes or until mixture turns white. Add gelatine mixture and beat for 10 minutes or until a thick, white marshmallow forms.
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Spread marshmallow onto cooled base. Stand for 1 hour or until marshmallow has set. Sprinkle with toasted coconut. Cut into rectangles, using a large wet knife dipped into hot water between cuts.
