Fifteens is a no-bake 1970s Northern Irish classic named after the main ingredients in its foolproof recipe: 15 marshmallows, 15 glacé cherries and 15 digestive biscuits.
“This is a typical recipe for a time when kitchen scales were a rarity and recipes were more about intuition than precision – a treat that brings back warm, nostalgic memories of childhood and tradition, sprinkled with love,” says food writer Karyn Booth.
After studying catering in Belfast, Karyn fell in love with patisserie and worked in some of London’s best pastry kitchens, including The Ritz. She’s now a renowned food stylist and writer, creating wonders including an edible horse heart for TV show Game Of Thrones and a school desk made entirely of chocolate. Follow her on Instagram @karynstylesfood
Ingredients
- 15 digestive biscuits
- 15 glacé cherries, quartered
- 15 marshmallows, quartered
- 50g desiccated coconut
- 200ml sweetened condensed milk (approximately half a tin)
Method
- Put the biscuits in a large mixing bowl and use a rolling pin to crush them, leaving some smallish chunks for texture. Add the glacé cherries, marshmallows and 1 tbsp of the desiccated coconut, then mix gently.
- Pour in the condensed milk, a little at a time, stirring until the mixture becomes a soft, sticky dough.
- Sprinkle the remaining coconut onto a sheet of baking paper roughly 30cm long. Spoon the biscuit mixture over the desiccated coconut, then roll it into a log roughly 20cm long, rolling it in the coconut until entirely coated.
- Wrap the log tightly in the baking paper, twisting it at the ends to secure it, then transfer to the fridge for around 4 hours to set. Once chilled, slice into 12 rounds and serve.
Nutrition
- 207kcals Calories
- 31g (20g sugars) Fat
- 2.9g Protein
- 31g (20g sugars) Carbs
- 1.5g Fibre
- 0.3g Salt
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