Serves 24
Ingredients
115g (4oz) marshmallows
55g (2oz) butter
4 tbsp raspberry jam
140g (5oz) puffed rice cereal (gluten free)
Instructions
1. Grease an 18 x 28cm (7 x 11in) shallow baking ti.
2. Put the marshmallows in a large saucepan with the butter and the jam. Heat gently, stirring all the time, until everything has melted. Boil for 1 minute, stirring throughout.
3. Stir in the cereal fairly rapidly until thoroughly coated in the sticky mixture.
4. Transfer the mixture to the prepared tin; spread it right to the corners; then press down firmly using a wet palette knife or the back of a spoon. Use a knife to mark it into 24 squares.
5. Leave the mixture until cold, and then chill overnight to firm. Store in an airtight container.
Taken from Allergy Free Cookbook, by Alice Sherwood
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