Mallow Squares….Wagon Wheels… erm, Square Wagon Wheels2020-10-03
- Course: Baking
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2oz desiccated coconut
4oz soft brown sugar
4oz butter, melted
4oz plain flour
1 1/2 teaspoons baking powder
8oz granulated sugar
6 fl oz/¾ cup water
1 sachet gelatine (7g packet)
1 tsp vanilla extract
7oz milk chocolate, for topping
Optional, a layer of raspberry jam.
Preheat oven to 160C. Line a 9” square tin with grease proof paper.
Mix all the base ingredients together and spread into the lined tin. Bake for 15-20 minutes and set aside to cool.
Dissolve the gelatine in the water in a pot, then add the sugar.
Bring to a boil and boil for 3 minutes to make a syrup.
Let the mixture cool and then transfer to an electric mixer with a whisk attachment and whisk on high speed until thick, white and glossy. It will take about 10 minutes. Add the vanilla at the end of the whisking an incorporate.
Spread the mallow mixture over the base/jam and set aside to firm up.
Melt the chocolate in the microwave in 20 second blasts. Don’t overheat it. Stir the last stages of melting until smooth and then spread the melted chocolate on the mallow and put aside again until set.
Cut into squares with a sharp knife. The mallow will be soft but should springs back after cutting.