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!