Happy St Paddy’s Day!
This time 3 years ago we were in Belfast, Ireland with a bunch of rowdy Kiwis and Aussies drinking Guinness with real live Irishmen (and women).
Today I'm going to work. ~sigh~ I do like my job. Really. But Belfast was better.
Anyway, to celebrate (make myself feel better) I’m wearing my favourite green top, have painted my nails with my favourite green nail polish and have made this deliciously green chocolate marshmallow slice.
It's a soft, rich, chocolatey base smothered in marshmallow with a hint of peppermint and a touch of green to get us in the mood. What better treat for a Tuesday!
Whisk together plain and self-raising flour with brown sugar and cocoa powder.
Add melted butter, milk and vanilla and mix well. And then stir in a little coconut for good measure.
Press the mixture into a lined baking tin. Get your hands dirty, a spoon is not going to cut it here!
Bake until it starts to puff up and looks cooked...about 20 minutes.
Now comes the fun part...making marshmallow!
Add sugar, water and a little peppermint extract to your mixer bowl and whisk it up until it is a sort of cloudy colour.
Dissolve 1 ½ tsp of powdered gelatine in some warm water, either in a small saucepan or the microwave and keeping the mixer running, add the gelatine mixture in a slow, steady stream.
Let the mixer go, still on high speed for about 8 minutes or until the marshmallow is thick & fluffy. Like this. Yum!
Add a few drops of green food colouring - or forget how hard it is to only tip a few drops in and throw in half the container like me.
Mix for another minute or so until all the marshmallow is green and spoon onto the cooled base immediately.
Add sprinkles, try and wait for the marshmallow to set (put it in the freezer for 15 minutes if you're in a hurry...not that I'm speaking from experience...) then cut into squares.
Ta-da! Instant St Paddy's Day excitement!
This slice is perfect with your morning cup of coffee...and seeing as it's St Paddy's Day I won't tell if you throw a nip of Bailey's in!
- ½ cup plain flour
- ¼ cup self-raising flour
- ½ cup brown sugar
- 2 TBSP cocoa powder
- 65 grams butter , melted
- ¼ cup milk
- 1 tsp vanilla extract
- ¼ cup coconut
- 1 ½ tsp powdered gelatine
- ⅓ cup water
- ½ cup caster sugar
- ⅛ teaspoon peppermint extract
- Few drops green food colouring (optional)
- Chocolate sprinkles
- Line a 22cm x 12cm tin with baking paper.
- Whisk together flours, sugar and cocoa in a medium sized bowl. Add melted butter, milk and vanilla and mix well. Stir in coconut. Press into the baking pan - you'll need to use your hands.
- Bake at 180°C for about 20 minutes or until it is cooked - it will be slightly puffy.
For the marshmallow
- Add half the water, sugar and peppermint extract to the bowl of an electric mixer. Beat on high speed for about 4 minutes. While this is going, add the remaining water to a heatproof jug or bowl. Sprinkle the gelatine on top, stir and microwave until the gelatine has dissolved.
- Keeping mixer running, add the gelatine mixture in a thin steady stream. Beat for another 8 minutes or until the mixture is thick & fluffy. Add a few drops of green food colouring and mix until combined.
- Spoon marshmallow onto the cooled base.
- Top with sprinkles, leave until the marshmallow has set, then cut into squares.
- This is recipe is halved so feel free to double it if you're feeding a crowd.
- Recipe adapted from New Idea magazine