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Marshmallow Shortbread

September 27, 2015 By Dane McGregor 1 Comment

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.

5 from 1 vote
Print
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
  1. Flick oven on to 160°C bake and line a 22cm square tin with grease-proof paper.

  2. Add butter, sugar and vanilla to a free-standing mixer and beat until well combined.

  3. 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.

  4. Press the dough evenly into the bottom of prepared tin using your fingers or the back of a spoon.

  5. 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.

  6. 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.

  7. 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).

  8. Spoon directly on top of the cooled shortbread and smooth out with a knife or spatula.

  9. Cut slice as desired once marshmallow has set. To speed up setting time, place in the fridge for a while.

  10. 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!


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Comments

  1. Gloria Wallace

    April 20, 2020 at 1:40 am

    5 stars
    Like my mother made in the 1950

    Reply

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Sundays are for Sconuts, a fusion of both a scone Sundays are for Sconuts, a fusion of both a scone and a donut.

Coated in cinnamon sugar and filled with jam and cream, this is how the weekend should end…

 I’ll share a link in my profile.
AD - Do these ToffeePops look store bought? This AD - Do these ToffeePops look store bought? 

This just in, I made all of these ones myself. Also, If you saw on the telly, @griffinsbiscuits featured on an episode of TVNZ 2’s Snack Masters, where the iconic ToffeePops took centre stage for the food gurus to recreate this kiwi classic. 

Griffins challenged me to try making them from the comfort of my own home too, consider it ‘Snack Masters at Home - Dane Edition’. Obviously I accepted the challenge to recreate their ToffeePops here at home and I’m pretty impressed with how they turned out.

Now if you have a craving for ToffeePops, it’s also good to know their perfectly proportioned bikkies are still kiwi made and smothered in 5 roll refined and Rainforest alliance certified chocolate. Now that’s worth all that toffee goodness!

How much do you love ToffeePops?

#ToffeePops #SnackMastersNZ
Question: “Hey Dane, why do you always share cac Question: “Hey Dane, why do you always share cactus photos?”

Answer: “Um, I love a good cactus, don’t you? Also, perhaps they’re a lot like my own personality, prickly, dry and awkward. Ok, have fun with that!”
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