From Natasha, Former treasurer for ACTVVS (Now Vegan ACT)
Well worth the effort and the expense of the marshmallows!
Ingredients:
Base
- 225g Nuttelex
- 1/3 cup caster sugar
- 1 1/4 cup plain flour
- just under 1/3 cup self-raising flour
Centre
- 1/4 cup (approx) strawberry or raspberry jam
- 1/2 pack of Dandies marshmallows
- 1 packet Sweet William choc chips
Method:
- Preheat oven to 160°C
- Mix the Nuttelex and sugar until fluffy and creamy and sugar is not gritty
- Sift in flours and stir to combine
- Press mixture into base of a square cake tin lined with greaseproof paper (line right up the
- sides so you can pull the slice out easily at the end)
- Bake for 20 mins until very lightly golden
- Spread jam over base until well covered
- Cut marshmallows in half and press over warm jam until whole base is covered
- Bake again for 5 mins
- Allow to cool on the bench
- Melt the choc chips and pour over the marshmallows
- Set in fridge for 3 hours then cut into squares – you will need a large sharp non-serrated knife for this
- Best stored in fridge
Note: There are other types of vegan marshmallows available in Australia now too – Tracey (Newsletter Editor)
