Chelsea

celebrating 130 years 1884-2014

Marshmallow Slice

A biscuit base topped with light, fluffy marshmallow. Recipe supplied by one of our Recipe Club members.
  • Difficulty Easy
  • Prep time 25-30 mins
  • Cooking time 30 mins
  • Serves
Ingredients
    Base:
    125 grams butter
    1/2 cup Chelsea White Sugar
    1/2 tsp vanilla
    1 egg
    2 cups flour
    1 tsp baking powder

    Filling:
    2 dessertspoons Gelatine
    1 cup cold water
    1 cup Chelsea White Sugar
    1 egg white
    1 cup Chelsea Icing Sugar
    Optional:
    few drops of red food colouring
    few drops of raspberry flavoured essence
Method
    Base:
    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.

    Filling:
    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

Reviews


Average Rating



image description

very easy.

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