Kids of all ages love this classic childhood favourite.
Serves 12
You Will Need:
Base:
1 Tablespoon cocoa
1 cup flour
1/4 cup sugar
225g butter, melted
4 Weetbix, crushed
1 cup coconut
Marshmallow Topping:
1 cup boiling water
1 dessertspoon gelatine
1 cup sugar
few drops vanilla essence
few drops red food colouring
1/4 cup coconut
Method:
Mix base ingredients together, press into a sponge roll tin and cool in fridge
While base is cooling, dissolve gelatine in boiling water, add second measure of sugar, essence and colouring, beat until thick
Pour over base and leave to cool at room temperature
Sprinkle with remaining coconut to serve
Don’t store this shortcake in the fridge