MARSHMALLOW SHORTCAKE SLICE
SHORTCAKE BASE...
125g butter
125 g sugar
225g flour
1 teaspoon baking powder
1 egg
½ teaspoon vanilla extract
MARSHMALLOW TOPPING
1 tablespoon gelatine powder
1 cup boiling water
2 cups sugar
½ teaspoon vanilla extract
4 drops pink food colouring
1 teaspoon Strawberry Essence (optional)
2 tablespoons Shredded coconut (optional)
METHOD
BASE
Preheat oven to 180˚C or 160˚C fan-forced. Line and spray a slice tin with baking paper.
Cream butter and sugar using an electric mixer until light and fluffy. Add vanilla, egg and dry ingredients. Mix well and then press into slice tin. Bake for 20 minutes or until light golden brown. Remove from oven and allow to cool. Leave in pan.
TOPPING
Dissolve the gelatine in bowling water in a large bowl. Add vanilla and the sugar and beat on medium-high speed with electric mixer until stiff and fluffy adding drops of food colouring and flavouring to get the colour and flavour you like. When thick and stiff (like stiffly beaten egg whites that hold their shape).
Spoon over cooled base and leave to set in fridge. Cut into squares.
Optional: Sprinkle with desiccated coconut after pouring topping onto base.
