It’s well known that kiwi’s love their lolly logs (or lolly cake). It was always a must when visiting a bakery, I know I could never get enough of them. So this recipe is a slight variation on the kiwi classic with a fusion of banoffee flavours to create a new taste sensations.…
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.…
Halloween is a fun time of the year, and what better way than to cossy around an open fire, share scary stories and toast marshmallows. This then introduces the idea of creating s’mores, full of gooey marshmallow and drippy chocolate, sandwiched between two gram crackers. The problem is, you may find it hard to source gram crackers here in New Zealand. So I’ve found the closest substitute being the Griffins digestive biscuits (without the fruit).…
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.
- 250g Butter – Softened
- 100g Caster Sugar
- 2 Teaspoon Vanilla Extract
- 250g Plain Flour
- 1/4 Teaspoon Baking Powder
- 170g Chocolate Chips
- 1/2 Tablespoon Gelatine
- 200g Caster Sugar
- 125ml Boiling Water
- 1/2 Teaspoon Raspberry Essence
- Pink or Red Food Colouring
- 100g Chocolate (Optional)
Flick oven on to 160°C bake and line a 22cm square tin with grease-proof paper.
Add butter, sugar and vanilla to a free-standing mixer and beat until well combined.
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.
Press the dough evenly into the bottom of prepared tin using your fingers or the back of a spoon.
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.
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.
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).
Spoon directly on top of the cooled shortbread and smooth out with a knife or spatula.
Cut slice as desired once marshmallow has set. To speed up setting time, place in the fridge for a while.
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!
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!
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.…
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!…
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.…
For an alternative to the traditional vanilla buttercream you can try this whipped cream buttercream. It’s super easy to make, creamy and only requires a handheld beater. If you’re after a more stable whipped cream alternative for cakes and cupcakes, this is it.…
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.
- 250ml Cream
- 1 Teaspoon Vanilla Extract
- 220g Caster Sugar
- ½ - 1 Teaspoon Salt
- 1 Teaspoon Corn Flour (optional)
- 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.
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.…