400g Digestive biscuits
200g bag of pink & white marshmallows
405g tin of condensed milk
Fine coconut to roll in
Bowl of cold water to keep hands moist
Crush biscuits to fine crumbs in a large bowl. Melt butter and add melted butter to crushed biscuits and mix to combine. Add condensed milk and mix well, consistency will be sticky.
Dampen hands and take a tablespoon of the mix and flatten on palm of hand. Add one marshmallow to centre of mix and pull mix up from hand to cover mallow completely. Creating a ball shape. Then roll in coconut. When all done leave in fridge too chill for 10mins.
3 medium size cooking Apples
350g plain flour
Pinch of salt
40 g castor sugar
175 g margarine or butter cut into small pieces
3 tablespoons of cold water
Sieve flour and salt into mixing bowl. Rub in margarine until mix resembles breadcrumbs.Add sugar and 2 tablespoons of the water mix with a round bladed knife. Till dough begins to cling together add other spoonful of water if needed. Gather together with finger tips to form a rough ball and place in a cool place for 30 mins.
Half your ball of dough. Roll it on a lightly floured surface to size of plate or tin you are going to use. Lay pastry on plate cover with your peeled cooking apples. Sprinkle with some sugar about 1 tablespoon and a little shaking of cinnamon if liked.
And a little sprinkle of water over the apples. Roll out remaining half of pastry on a lightly floured surface and cover the pie. Put a little slit in centre of pastry. Brush top of pastry with egg yolk or milk. And put into a pre heated oven 190 degrees for 40 to 45 mins till pie is a nice golden.
When brown colour, take out and let cool. Sprinkle small bit of sugar on top.
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