Let’s face it, you can’t beat a delicious Blondie, nor can anyone resist a helping of warm waffles with banana, drizzled with chocolate and maple syrup.…
Baker Gatherer has teamed up with yet another small business here in New Zealand, this time I’d like to introduce Bonnie Goods, an artisan bakery based in central Auckland. Bonnie Goods specialise in rolling, cutting and baking their unique oatcakes by hand. Now Scotland’s national cracker can be enjoyed here in New Zealand, available in four different varieties.…
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.…
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.…