3 tbspn gelatine
1 cup cold water
4 cups sugar
1 1/2 cups hot water
vanilla or citric acid "lemon juice" to taste
icing sugar

Soak gelatine in cold water. Bring sugar and hot water to boiling point. Add soaked gelatine and boil gently for 20 minutes. Pour into a large mixing bowl. Cool and add flavour (opt). Beat until thick. Pour into wetted 28 x 18 cm slab cake pan. When cold, cut into squares and toss in a mixture of icing sugar and cornflour.

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

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