Marshmallow Shortcake Slice
- For the shortcake base
- 4 ounces butter
- 4 ounces sugar
- 8 ounces flour
- 1 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla
- For the marshmallow topping
- 1 tablespoon gelatin
- 1 cup water (boiling)
- 2 cups sugar
- 1/2 teaspoon vanilla
- 4 drops food coloring (may need more or less to get the colour you like. I use either red to get a pale pink colour or gree)
- 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 350u0b0F 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.
base, butter, sugar, flour, baking powder, egg, vanilla, gelatin, water, sugar, vanilla, coloring
Taken from www.food.com/recipe/marshmallow-shortcake-slice-128032 (may not work)