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Lemon mallow squares

Name: Lemon mallow squares
Yield: 20 squares
Ingredients: 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; 100 g Cream cheese; 25 g Butter; ½ Lemons, finely grated rind; 1 ¼ cups Icing sugar; 1 ½ cups Marshmallows, I used gluten free Ma Bakers multi-coloured baking mallows

makes 20 squares

Jan Bilton

Food writer and cookbook author.

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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

Directions

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.