125 grams butter
1/2 cup Chelsea White Sugar
1/2 tsp vanilla
2 cups flour
1 tsp baking powder
2 dessertspoons Gelatine
1 cup cold water
1 cup Chelsea White Sugar
1 egg white
1 cup Chelsea Icing Sugar
few drops of red food colouring
few drops of raspberry flavoured essence
Cream butter and sugar.
Add vanilla, then egg and sifted dry ingredients.
Press into a tin and bake for 20-30 mins at 180˚C.
Soften gelatine in cold water, add sugar and boil for 8 minutes. Cool.
Beat egg white until stiff, fold in icing sugar, then slowly pour in cooled gelatine. Beat until white and thick (about 3-5 mins). Add raspberry essence and food colouring and beat until combined.
Spread on shortcake immediately and sprinkle with coconut.
This recipe has not been tested by Chelsea sugar
Products Used in this recipe