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