By Chelsea SugarThis delicious marshmallow shortcake recipe has a lovely biscuit base topped with light, fluffy marshmallow.10 servings
Prep time 25 mins
Cooking time 30 mins
125 grams Tararua Butter, softened
1/2 cup Chelsea White Sugar (113g)
1/2 tsp vanilla essence
2 cups Edmonds Standard Grade Flour (300g)
1 tsp Edmonds Baking Powder
4 tsp gelatine
1 cup cold water (250ml)
1 cup Chelsea White Sugar (225g)
1 egg white
1 cup Chelsea Icing Sugar (150g)
few drops of raspberry flavoured essence
few drops of red food colouring
desiccated coconut, to sprinkle
Preheat oven to 180˚C bake.
Cream Tararua Butter and Chelsea White Sugar together. Add vanilla, then egg and sifted dry ingredients. Mix until well combined.
Press into a slice tin and bake for 20-30 minutes, until golden and firm.
Soften gelatine in cold water in a medium saucepan. Add Chelsea White Sugar and boil for 8 minutes. Cool.
In a separate large bowl, beat egg white until stiff. Fold in Chelsea Icing Sugar, then slowly pour in cooled gelatine. Beat until white and thick (about 3-5 minutes).
Add raspberry essence and food colouring and beat until combined. Spread on shortcake immediately and sprinkle with coconut, if using.
Leave to set for a few hours before slicing and serving.