Serves 10 or moreCuisine type: TraditionalCooking time:
Less than 30 minutesCourse: Dessert
100g butter or margarine
1/3 cup sugar
1 cup of Self Raising Flour
1 Tablespoon of cocoa
100g crushed Marie biscuits
3/4 cup strawberry jam
150g cooking chocolate
¼ cup peanuts
¼ teaspoon cream tartar
1 teaspoon vanilla to flavour
Melt the butter and combine the sugar, sifted flour, cocoa, and crushed biscuits.
Spread into a lamington tin and bake in a moderate oven for 15 minutes. Spread evenly with strawberry jam.
Spread marshmallow over slice and allow to set. Sprinkle with peanuts.
Melt the cooking chocolate and copha together and spread over the cooled slice.
Cut into squares when the chocolate is set.
Soak the gelatine in half the water. Boil the sugar, glucose or cornsyrup, tartaric acid and remaining water to 116°C (soft ball stage) then cool for about 5 minutes. Add the soaked gelatine and whisk until light and thick. Add vanilla to taste and pour over slice. Leave to set.