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)
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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.
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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.
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Preheat oven to 180°c fan bake.
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When dough has chilled, bake for approximately 15 minutes or until golden. Remove from oven and allow to cool completely.
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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.
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Pipe on top of cooled shortbread and sprinkle with dried rose petals.
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