Icing Sugar
Icing sugar can also be...
Details page sections
Slices
Marshmallow Slice
25 mins
30 mins
Easy
10
This delicious marshmallow shortcake recipe has a lovely biscuit base topped with light, fluffy marshmallow.
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- Ingredients
- Method
Ingredients
Base
- 125 grams butter, softened
- ½ cup Chelsea White Sugar (113g)
- ½ tsp vanilla essence
- 1 egg
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 tsp Edmonds Baking Powder
Filling
- 4 tsp gelatine
- 1 cup cold water (250ml)
- 1 cup Chelsea White Sugar (225g)
- 1 egg white
- 1 cup Chelsea Icing Sugar (150g)
Optional
- few drops of raspberry flavoured essence
- few drops of red food colouring
- desiccated coconut, to sprinkle
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
58
What did you think of this recipe?
itty
So fantastic, easy as ever, making it now, same recipe for 45 years!!!!!!
5
Unknown
so easy and my kids love them
4
Helen Edwards
I doubled the recipe - absolutely enjoyed by everyone.
5
Toni
Lovely easy recipe. My daughter chose to make it the colour Aqua as was very tasty.
5
Sophie
It was quite sweet but loved it !
3
Sarah
How do you fold icing sugar into such a small amount of whipped egg white? Marshmallow seems really powdery/ grainy?Chelsea Sugar:If you keep folding, the mixture will come together.
3
1534377007
Sooo good! My family love it, wow. Can't wait till the next best thing.
5
Lpat
My grandma and mum used to make this. One of my favourite childhood recipes - I had the handwritten recipe in a cookbook but it was a bit confusing. Going to try and make some soon!
5
Geraldine
Im happy to see this recipe. Our Mum used to make it many years ago. She would would make pink Marshmallow. I might try it with some Green Matcha Tea in it. Looking forward to trying it.
5
Taylor y
I love this recipe, it makes me feel at home. Instead of raspberry flavoring we used vanilla bean extract and it was yum. I recommend putting plum jam between the marshmallow and the base. Yum!
5
Method
Base
Preheat oven to 180°C bake.
Cream 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.
Filling
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.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
58
What did you think of this recipe?
itty
So fantastic, easy as ever, making it now, same recipe for 45 years!!!!!!
5
Unknown
so easy and my kids love them
4
Helen Edwards
I doubled the recipe - absolutely enjoyed by everyone.
5
Toni
Lovely easy recipe. My daughter chose to make it the colour Aqua as was very tasty.
5
Sophie
It was quite sweet but loved it !
3
Sarah
How do you fold icing sugar into such a small amount of whipped egg white? Marshmallow seems really powdery/ grainy?Chelsea Sugar:If you keep folding, the mixture will come together.
3
1534377007
Sooo good! My family love it, wow. Can't wait till the next best thing.
5
Lpat
My grandma and mum used to make this. One of my favourite childhood recipes - I had the handwritten recipe in a cookbook but it was a bit confusing. Going to try and make some soon!
5
Geraldine
Im happy to see this recipe. Our Mum used to make it many years ago. She would would make pink Marshmallow. I might try it with some Green Matcha Tea in it. Looking forward to trying it.
5
Taylor y
I love this recipe, it makes me feel at home. Instead of raspberry flavoring we used vanilla bean extract and it was yum. I recommend putting plum jam between the marshmallow and the base. Yum!
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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