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18
Coconut Marshmallows
Makes: approximately 16 pieces
1 cup cold water
⅓ cup powdered gelatin
4 cups caster sugar
2 cups water
2 teaspoons lemon juice
2 cups shredded coconut, lightly toasted
1. Combine cold water and gelatine. Set
aside.
2. Combine sugar and water in a medium
saucepan over medium heat. Stir
constantly until all sugar has dissolved.
Bring to the boil. Add gelatine and
simmer uncovered for 20 minutes. Cool
to room temperature.
3. Transfer sugar mixture to the Stainless
Steel Mixing Bowl. Add lemon juice.
Using the whisk beat on low speed
gradually increasing to very high speed
over 15 minutes. Mixture should be very
thick and hold its shape.
4. Rinse a 20cm x 30cm lamington pan
with cold water, do not dry. Spread
marshmallow mixture into pan. Sprinkle
with enough coconut to cover the surface.
Set aside to cool at room temperature for
3 hours or until set. Cut marshmallow
into squares. Toss in coconut before
serving.
Chocolate Chip Cookies
Serves: 30
150g chilled butter, cubed
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 medium egg yolk
1 medium egg
300g plain flour
1 tsp baking soda
200g milk chocolate chips
1. Preheat oven to 170˚C (150˚C fan). Line 2
baking sheets with greaseproof paper.
2. Add butter into a bowl with both sugars.
3. Press HeatSoft button, Select Soften
and mix on Speed 1 until combined and
softened, then increase the Speed to 5-7
for approx. 2 minutes.
4. Turn off HeatSoft.
5. Add vanilla, eggs and mix until light and
creamy.
6. Slowly mix in flour and bicarbonate of
soda until just blended, then fold in
chocolate chips.
7. Roll 2 level tablespoonfuls of mixture into
balls and place on prepared trays, 3cm
apart. Press down slightly.
8. Place the trays into oven and bake for
approx. 15 minutes. Allow to cool for a
few minutes on the tray before removing
to a wire rack.
Recipes
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