MARSHMALLOW SHORTCAKE SLICE
This is a shortcake base with a fluffy marshmallow topping that when set you cut into either squares or bars. I used to make this once a week when my girls were young so this recipe has been around in my handwritten cookbook for many years. I originally got it from a friend who even today still does a lot of 'home baking' as she lives in the country on a farm. Her tins are always full! Note:- My slice tin is 30cm long x 20cm wide x 2.5cm high.
Provided by Jen T
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 11
Steps:
- For Base:.
- Cream together the butter & sugar until light & fluffy.
- Add essence, egg, and dry ingredients.
- Mix well and then press into a 9" x 13" shallow baking pan. (known in NZ as a sponge roll tin).
- Bake at 350°F for about 20 minutes or until light golden brown.
- Remove from oven and allow to cool. Don't remove from pan.
- Topping:.
- Dissolve the gelatine in the boiling water in a large bowl.
- Add the essence and the sugar and beat on med-high speed with electric mixer until stiff and fluffy adding drops of colouring to get the colour you like. This can take a few minutes. (maybe even up to 10mins depending on the weather).
- When thick and stiff (like stiffly beaten egg whites that hold their shape) spoon over cooled base and cut into bars/squares when set. I usually place mine in fridge to set but you don't have to.
- Optional: sprinkle with dessicated coconut after pouring topping onto base.
Nutrition Facts : Calories 155.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 17.9, Sodium 53.1, Carbohydrate 28.7, Fiber 0.3, Sugar 21.4, Protein 1.5
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