Ingredients 3 cups water
2 cups sugar
4 Tbs gelatine
1 1/2 cups icing sugar, sifted
2/3 cup cornflour
1/4 tsp cream of tartar
1/2 tsp rose water
Few drops of pink food colouring
3/4 cup icing sugar, sifted
Combine water, sugar and gelatine in a large microwave safe bowl.
Microwave on high for 7 minutes. Stir well and cook for a further 7 minutes.
Combine icing sugar, cornflour and cream of tartar.
Stir into sugar syrup.
Microwave on high power for another 6 minutes.
Blend in the rose water and colouring.
Pour into lightly oiled 18 x 28 cm lamington tin.
Refrigerate until firm.
Cut into small logs using a wet knife.
Toss in icing sugar.
Store in an airtight container in the refrigerator.