I have filled one of the divisions in the gift box above with these marshmallow-topped squares. See more edible Christmas gift ideas below the recipe on this page. Use plain, gluten-free biscuits, if preferred.
Base
100 g
Butter
¾ can
Sweetened condensed milk
250 g
Vanilla wine biscuits, finely crushed
1 cup
Coconut threads, long
½
Lemons, finely grated rind
Icing
100 g
Cream cheese
25 g
Butter
½
Lemons, finely grated rind
1 ¼ cups
Icing sugar
Garnish
1 ½ cups
Marshmallows, I used gluten free Ma Bakers multi-coloured baking mallows
Grease the base of a 28cm x 20cm slice pan. Line the base with baking paper.
To make the base, melt the butter and combine with the condensed milk. Add the remaining ingredients and press into the pan. Level the top by rolling with a straight-sided glass.
To prepare the icing, soften the cream cheese and butter and beat together well. Add the lemon rind. Gradually mix in the icing sugar to the required consistency. Spread over the biscuit base. Sprinkle evenly with the baking mallows pressing on lightly. Refrigerate until firm.
Cut into squares and store in a cool place in an airtight container.
