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)
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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!
Like my mother made in the 1950
I have benn making these for 30 years. This year, instead of using water, I boiled mixed berries(rasp, Blk berry and Blueberies). . I then mashed and strained the berries, and went from there Squares turned out amazing. Will never use original recipe again