Its either one of those things you love or hate, for me there was nothing better than a peanut butter and jam sandwich growing up. Even now as a adult it still tastes like a flashback of my childhood. So why can’t we take these elements and turn them into a cake.…
S’mores Brownie
A campfire isn’t complete without toasting marshmallows over an open fire or hot coals. The charred outside and hot gooey middle really do remind me of many childhood memories camping with family and friends. It wasn’t until I was a bit older (and with the american influences), were biscuits introduced to sandwich together these gooey marshmallows. Oh, and you’d quickly find that adding a cube of chocolate to this melting sandwich really took it to that next level too!
…Marshmallow Shortbread
Growing up I often remember my mum in the kitchen, baking lots of different slices and biscuits as weekend treats or for school lunches. I was always fond of her buttery shortbread biscuits and also her delicious marshmallow slice, which has been a recipe passed around our family for as long as I’ve known. So taking both my mum’s shortbread and marshmallow slice recipe, I thought I could fuse them together.
Her marshmallow slice recipe has been used by different family members over time, had various additions and gone by different names. So I felt it was time to make my mark and offer my own spin on this family favourite. I’ve speckled a morish shortbread base with sneaky chocolate chips and then topped this with a nostalgically soft homemade marshmallow. Now I can share a little taste of home with my own variation on my mum’s popular slice, and I call this one – Marshmallow Shortbread.
Marshmallow Shortbread
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Ingredients
Shortbread
- 250g Butter – Softened
- 100g Caster Sugar
- 2 Teaspoon Vanilla Extract
- 250g Plain Flour
- 1/4 Teaspoon Baking Powder
- 170g Chocolate Chips
Marshmallow
- 1/2 Tablespoon Gelatine
- 200g Caster Sugar
- 125ml Boiling Water
- 1/2 Teaspoon Raspberry Essence
- Pink or Red Food Colouring
- 100g Chocolate (Optional)
Instructions
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Flick oven on to 160°C bake and line a 22cm square tin with grease-proof paper.
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Add butter, sugar and vanilla to a free-standing mixer and beat until well combined.
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Remove bowl from mixer and sift in the flours and add the chocolate chips. Stir through until well combined and has started to form a crumbly dough.
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Press the dough evenly into the bottom of prepared tin using your fingers or the back of a spoon.
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Bake for 40-45 minutes or until top has turned a nice golden colour. Allow to cool slightly then place in the fridge to cool completely before continuing.
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When the shortbread has cooled you can start on the marshmallow. Pour boiling water into a large bowl and sprinkle gelatine over top, stirring to devolve.
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Add sugar, raspberry essence and colouring to the bowl and beat with a hand-held beater on a high speed until thick and fluffy (Approximately 10 minutes).
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Spoon directly on top of the cooled shortbread and smooth out with a knife or spatula.
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Cut slice as desired once marshmallow has set. To speed up setting time, place in the fridge for a while.
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Optional – If you’re like me you can melt some chocolate in a pot over boiling water and then drizzle over your slice before or after you cut it up. Gives a nice added touch!
Flashback!
Above is the first and only photo taken of this recipe when it was shared for the first time in September 2015 (the month the Baker Gatherer website was born). So I wanted to reshoot this recipe, giving it the appreciation it deserved. Not saying that the photo shot back in 2015 was bad, but I simply wanted to give a little more attention to a recipe that is such a staple. Happy baking!
Cookie Dough Cupcake
If you’re a sucker for anything sweet then you need to give this cupcake a whirl. This cupcake really takes me back to when I was younger, waiting for my mum to bake some cookies so I could sneak some of the dough without her noticing. Who would have thought that later in life you could simply buy frozen cookie dough right from your supermarket freezers to eat, or bake if you’re that way inclined.…
Lolly Log Cheesecake
The humble lolly log has always been a kiwi classic and takes me right back to the school yard where once a week you could order a special treat from the Friday lunch orders along with a little mince savoury. Even as an adult I can’t say no to grabbing a slice of lolly log when visiting a bakery either, it’s just so darn delicious!…
Cola Cupcakes
I’ve personally tried several different cola inspired cupcakes in the past and nothing has really made me think ‘yeah I can taste a cola flavour here’. So I decided to come up with my own cola inspired recipe. Remember nothing can be more satisfying than the drink itself, but these spicy citrus flavours come close! Give it a go.…
Whipped Cream Buttercream
Whipped cream can be the perfect accompaniment to many desserts, cakes, donuts and even life itself. Freshly whipped cream looks and tastes amazing, however on occasion it doesn’t hold up too well over time and can start to slump. So, here is my delicious solution.
…Salted Caramel
Nothing can beat the perfect sweet and salty combo, this is why Salted Caramel always takes main stage. This recipe is my favourite, creating a smooth and creamy caramel, perfect for any kind of deserts or baking. If salted caramel isn’t for you, simply leave out the salt and you’re still left with the most amazing caramel.
SALTED CARAMEL
Prep time
Cook time
Total time
Serves: 300ml
Ingredients
- 250ml Cream
- 1 Teaspoon Vanilla Extract
- 220g Caster Sugar
- ½ - 1 Teaspoon Salt
- 1 Teaspoon Corn Flour (optional)
Instructions
- In a small saucepan add your cream and vanilla and gently heat on a low temperature.
- In another saucepan add your caster sugar along with 6 tablespoons of water and bring to the boil, making sure that you don't stir it at all.
- Set timer for 5-8 minutes and upon the 5 minute mark watch it like a hawk.
- Your sugar syrup should be bubbling and starting to turn a warm amber colour, this is when you know it's ready.
- Remove from the heat and slowly pour in the warm cream. Whisk vigorously to remove any lumps and anything sticking to the sides.
- Lastly add the salt while the caramel is still warm allowing it to dissolve. If you're unsure how much salt to put in, taste as you go to develop your preferred balance.
- Note: The caramel may vary in thickness while it's warm and will thicken up as it cools or is placed in the fridge. If you've cooled caramel is still to running, simply return it to the heat, bringing it back to a light boil. Mix together 1 teaspoon of cornflour with 1 tablespoon of cream or water in a small bowl. Slowly whisk this into caramel and allow to simmer for another 2 minutes, this will thicken it up nicely.
Salted Caramel Pretzel Blondie
The blondie is the not so famous relative of the well known chocolate brownie, even though it’s been around a lot longer (before chocolate even came about in fact). Personally I love a good blondie, but then again I’m the kind of person who would choose a vanilla cake over a chocolate cake.…
Vegan Vanilla Cupcake
If you’re looking for a moist cupcake that ticks by being dairy-free and egg-free, then look no further. I consider myself quite a traditionalist when it comes to baking and ingredients, however my daughter is dairy-free and quite often have her asking me “does that have dairy in it?”. Much to her disappointment the majority of my baking always does, so I occasionally like to take the time and make these cupcakes for her. Always a winner!
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