Marshmallow Shortcake Slice

Recipe by Jen T
READY IN: 35mins
YIELD: 24 bars
UNITS: US

INGREDIENTS

Nutrition
  • For the shortcake base
  • 4
    ounces butter
  • 4
    ounces sugar
  • 8
    ounces flour
  • 1
    teaspoon baking powder
  • 1
  • 12
    teaspoon vanilla
  • For the marshmallow topping
  • 1
    tablespoon gelatin
  • 1
    cup water (boiling)
  • 2
    cups sugar
  • 12
    teaspoon vanilla
  • 4
    drops food coloring (may need more or less to get the colour you like. I use either red to get a pale pink colour or gree)
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DIRECTIONS

  • For Base:
  • Cream together the butter & sugar until light & fluffy.
  • Add essence, egg, and dry ingredients.
  • Mix well and then press into a 9" x 13" shallow baking pan. (known in NZ as a sponge roll tin).
  • Bake at 350°F for about 20 minutes or until light golden brown.
  • Remove from oven and allow to cool. Don't remove from pan.
  • Topping:
  • Dissolve the gelatine in the boiling water in a large bowl.
  • Add the essence and the sugar and beat on med-high speed with electric mixer until stiff and fluffy adding drops of colouring to get the colour you like. This can take a few minutes. (maybe even up to 10mins depending on the weather).
  • When thick and stiff (like stiffly beaten egg whites that hold their shape) spoon over cooled base and cut into bars/squares when set. I usually place mine in fridge to set but you don't have to.
  • Optional: sprinkle with dessicated coconut after pouring topping onto base.
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