Ingredients
For the Base
- 4/25 g Butter
- 19/200 g Brown sugar
- 1/20 g Golden syrup
- 9/50 g Rolled oats
- 1/25 g Desiccated coconut
- 3/20 g All-purpose flour
- 11/50 g Barker's Professional Raspberry Dragonfruit Filling
For The Marhmallow:
- 1/4 g Caster sugar
- 1/4 g Water
- 3/200 g Gelatine powder
- 3/1000 g Vanilla bean paste
- 1/1000 g Pink food colouring
Method
- Pre-heat the oven to 180°C.
- Line a 20x20cm baking tin with baking paper.
- For the base, in a medium sized saucepan, combine the butter, brown sugar and golden syrup. Cook the on a medium heat until the butter has melted through.
- Add the dry ingredients and mix well.
- Take the base mixture and press into the base of your paper lined baking tray, making sure to spread the base out evenly.
- Spread the Barkers Professional Raspberry Dragonfruit filling evenly over the slice base, with a small crank handle pallet knife.
- Bake at 180°C for 20 minutes, remove from the oven and leave to cool.
- For the marshmallow, combine the caster sugar, water and gelatine powder in a saucepan over a medium heat, stirring until the gelatine and caster sugar have dissolved.
- Leave to cool for at least 30 minutes.
- Transfer the mixture into you mixing bowl, add the vanilla bean paste and whisk on high speed for 10 minutes. You may initially need to cover the mixer with a tea towel.
This Recipe Uses
Raspberry Dragonfruit Filling 1.25kg
$14.99
1.25kg
