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Steve's favourite treat is this Marshmallow Shortcake.
125 grams of butter
125 grams of sugar
225 grams of flour
a teaspoon of vanilla essence
1 teaspoon of baking powder
1 egg.

2 dessertspoons of gelatine
1 cup of cold water
1 cup of sugar
1 egg white
1 cup of sifted icing sugar
Chocolate icing or a bar of melted chocolate

Cream the butter and first amount of sugar.  Add the whole egg and vanilla essence and sift in the flour and baking powder.  Mix them together.  Tip the dough out onto baking paper and roll flat with a rolling pin.  Place it the dough in a greased sponge roll tin and bake it for 30 minutes at 180 degrees Celsius.

Soften the gelatine in the cold water in a saucepan then add the cup of sugar and bring the mixture to the boil and boil it for 8 minutes then let it cool. Beat the egg white until it forms a peak from the beater.  Stir in the icing sugar, then slowly pour in the cooled gelatine while beating the mixture for a further 3 minutes.  Pour the marshmallow mixture onto the shortcake base and once it has set ice with chocolate icing or a melted bar of chocolate.

If you use melted chocoate this slice is best kept in the fridge, especially in summer.