Dessert extraordinaire, Katherine Sabbath puts a modern twist on a classic Aussie biscuit.
- 200 g (2 cups) rolled oats
- 160 g self-raising flour, sifted
- 110 g (½ cup) caster sugar
- 40 g (½ cup) shredded coconut
- 120 g (⅓ cup) golden syrup, warmed slightly
- 125 g unsalted butter, melted
- Pinch salt
- 250 g caster sugar
- 2 large free-range egg whites
- 70 ml warm water
- 20 g (1½ tbsp) powdered gelatine
- 1 tsp vanilla bean paste
- 200 g good-quality dark chocolate (80% cocoa solids), chopped
- 1 tbsp coconut oil
- 75 g (1½ cups) coconut flakes, toasted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling/freezing time: 2 hr
- Preheat the oven to 180˚C. Grease and line a 25 cm square cake tin with baking paper, leaving 2 sides overhanging to make it easier to remove the slice from the tin.
- For the biscuit base, place all the ingredients in a bowl and mix well. Press into the base of the cake tin. Bake for 20 minutes or until light golden. Remove from the oven and allow to cool.
- For the marshmallow filling, place the sugar and 125 ml (½ cup) water in a large heavy-based saucepan. Bring to the boil over high heat, without stirring, and cook until the syrup reaches 110˚C on a sugar thermometer. Once the sugar syrup reaches around 110˚C, use an electric mixer to whisk the egg whites into firm peaks. Continue cooking the syrup.
- Meanwhile, pour the warm water into a small bowl and stir in the gelatine. Set aside.
- When the sugar syrup reaches 120˚C, remove the pan from the heat and gently stir in the gelatine mixture until well combined. With the electric mixer on the highest speed, continue to whisk the egg whites whilst carefully and slowly pouring in the hot sugar syrup. Whisk until the mixture thickens and increases in volume but is still pourable. Add the vanilla bean paste and mix to combine.
- Working quickly, pour the filling over the base and use an offset spatula to smooth the surface, if needed. Refrigerate for at least 1 hour or until completely set.
- For the topping, place the chocolate and coconut oil in a heatproof bowl over a saucepan of just simmering water, making sure the bottom of the bowl isn’t touching the water. Stir until melted and smooth. Alternatively, use the microwave. Allow the chocolate to cool slightly so it doesn’t melt the marshmallow filling. Spread the chocolate topping over the filling and immediately sprinkle with the toasted coconut flakes. Refrigerate until set.
- To serve, remove the slice from the tin. Using a sharp knife dipped in hot water, cut the slice into bars. Store the slice in an airtight container at room temperature for 3 days, in the fridge for up to 1 week or in the freezer for up to 2 months.
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