Caxton Pink 'n' Whites, 85g

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If the resulting mixture is too dry and does not lump well, add an extra 1-2 tablespoons of condensed milk. Let them thaw at room temperature for a few hours before use. TIPS FOR BAKING THE PERFECT SNOWBALLS Spoon the marshmallow into the piping bag fitted with the plain nozzle. Secure the end with a tie and refrigerate for 20 minutes.

One tip I have is that I freeze my marshmallows – I pop them in the freezer a day or two before I need them. You can of course not freeze them at all and it potentially has no effect on the outcome but my hope is that the marshmallows hold their shape longer. How about you make two batches and test it out! Pipe the marshmallow in a large swirl on the top of each biscuit and refrigerate again for 10 minutes to set. Stir the mixture thoroughly, it should clump well. If the mixture is too dry, add an extra 1-2 tablespoons of condensed milk. Make the biscuits. Sift the plain flour, baking powder, salt and cocoa powder into a bowl. Add the wholemeal flour and sugar, then stir together. Rub the butter into the flour, until the mixture resembles breadcrumbs.Once you have enjoyed Wagon Wheel Marshmallow Slice, how about you try one of these other classic Australian treats! Be sure to cover them with plastic wrap or store them in a container with a lid to keep them from drying out.

Marshmallows are low in calories but also are high in sugar, they do not contain any nutritional benefits so are not classed as healthy.To make icing, beat butter and icing sugar together in a large bowl with a handheld electric whisk until light and fluffy. Melt marshmallows in microwave in a glass bowl for 20sec bursts until just melted and warm. Stir marshmallow until smooth, then beat into icing with a drop of food colouring, if using. If you don't have edible marker pens, try using a fine paintbrush with food colourings to paint on the faces instead. Ensure the paint brush is clean and hasn't been used for painting prevously. Take out and carefully sprinkle over roughly chopped chocolate, taking care not to touch the marshmallows as the hot sugar can burn. These cute marshmallow bunnies are surprisingly easy to make and perfect for a cute Easter treat for the kids - big and small! With a clean pair of kitchen scissors, cut a pink mini marshmallow in half length-ways, to make two bunny ears.

Marshmallows– I like to use regular pink and white marshmallows, but you can use mini marshmallows – you will obviously need to use more than 3! Or use large marshmallows and cut in half before placing on the biscuit to allow it to melt through under the grill. Put biscuit ingredients into a food processor and pulse until mixture clumps together. Tip dough on to a work surface, bring together then wrap in clingfilm and chill for 30min. Drain the gelatine, squeezing out any excess water with your hands, then roughly chop into small pieces. Add the pieces, a few at a time, to the meringue, whisking continuously between each addition, until all the gelatine has been incorporated and the marshmallow is stiff.Meanwhile, make the chocolate coating. Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from the heat and leave to cool for 5 minutes. Lamington Icecream Cake A deliciously layered Lamington Ice-Cream Cake inspired by everyone's favourite treat! Strawberry ice-cream, chocolate lamington fingers, vanilla ice-cream and raspberry topping make this no-bake dessert a total winner! Different flavours: add a small spoonful of raspberry or jam to make a wagon wheel / tea cake type of s’more, or some chopped Caramilk or Caramac, or use Nutella instead of chocolate. Ingredient Iced Vovo Tarts are a yummy twist on the classic Arnott's biscuit! Think sweet pastry shells filled with jam, marshmallow mixture and sprinkled with coconut... and ready in just 10 minutes! While still warm, fill a large piping bag with the icing, cut off end to make a rough 1cm (1/2in) opening. Pipe mounds on to the whole biscuit circles, then lay on the tops. Press down lightly to secure. Leave icing to harden before serving.