Recipe Marshmallow jam biscuit slice : Easy, Special and Delicious

Recipe Marshmallow jam biscuit slice : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Marshmallow jam biscuit slice. This Recipe Marshmallow jam biscuit slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Marshmallow jam biscuit slice was necessary 15m, cook 40m and serving 18. Attention: allergies . Without having to wait long, let's just check the Recipe Marshmallow jam biscuit slice

Inspired by the iconic Iced VoVo biscuit, this made-to-share slice is twice as nice!

Marshmallow jam biscuit slice


8 Ingredients












  • 11/2 cups self-raising flour










  • 1/3 cup plain flour










  • 1/2 cup caster sugar










  • 1/3 cup custard powder










  • 200g butter, melted










  • 2/3 cup raspberry jam










  • 36 pink marshmallows










  • 2 tbsp desiccated coconut









  • Select all ingredients










4 Method Steps








  • Step 1


    Preheat oven to 180C/160C fan-forced. Grease a 16cm x 26cm (base) slice pan. Line base and sides with baking paper, extending paper 2cm above all edges of pan.







  • Step 2


    Combine flours, sugar and custard powder in a bowl. Make a well. Add butter. Mix to combine. Press mixture evenly into prepared pan, levelling with the back of a spoon. Bake for 25 minutes or until golden and just firm to touch. Cool for 25 minutes.







  • Step 3


    Gently spread jam over base. Bake for 10 minutes. Using picture as a guide, arrange marshmallows on top of jam. Bake for 5 minutes or until marshmallows are puffed. Sprinkle with coconut. Cool completely.







  • Step 4


    Cut slice into bars. Serve.



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