Marshmallow and shortbread are two flavours and textures I believe are a match made in delicious heaven. The shortbread is always smooth and crumbly and the marshmallow, sweet and fluffy.
I also love a good spiced shortbread, so I wanted to balance and accompany it with some soft rose infused marshmallow. Perfect for afternoon teas, special occasions or weekend baking where you’re after something pretty (manly pretty I must add) yet delicious. This marshmallow recipe is also based on my mothers growing up, so it’s always fool-proof and nostalgic all at the same time. Happy baking!
- 180g Butter – Room Temperature
- 70g Icing Sugar
- 225g Plain Flour
- 1 Teaspoon Cardamom
- 1 Teaspoon Cinnamon
- 1 Teaspoon Ginger
- 1/2 Teaspoon Salt
- 100g Caster Sugar
- 1 Teaspoon Gelatin
- 60ml Boiling Water
- 1 Teaspoon Rose Water
- Pink Food Colouring
- Dried Rose Petals (Optional)
Using a held-held beater, cream together the butter and icing sugar until pale and fluffy. Add flour, spices and salt and mix through until a firm dough is formed.
Roll out dough until 1.5cm thick and slice into rectangles. Place on a tray lined with baking paper and chill in the fridge for 30 minutes.
Preheat oven to 180°c fan bake.
When dough has chilled, bake for approximately 15 minutes or until golden. Remove from oven and allow to cool completely.
For the marshmallow, add boiling water and gelatine to a large bowl, stirring to dissolve. Add sugar, rose water and colouring, and beat with a hand-held beater on high for 10 minutes until thick, fluffy and sugar has dissolved.
Pipe on top of cooled shortbread and sprinkle with dried rose petals.