Marshmallow Shortcake Slice Recipes

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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



Marshmallow Shortcake Slice image

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

4 ounces butter
4 ounces sugar
8 ounces flour
1 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
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)

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