Marshmallow Shortcake Slice
Ingredients
Instructions
- For Base:
- Cream together the butter & sugar until light & fluffy.
- Add essence, egg, and dry ingredients.
- Mix well and then press into a 9" x 13" shallow baking pan. (known in NZ as a sponge roll tin).
- Bake at 350°F for about 20 minutes or until light golden brown.
- Remove from oven and allow to cool. Don't remove from pan.
- Topping:
- Dissolve the gelatine in the boiling water in a large bowl.
- Add the essence and the sugar and beat on med-high speed with electric mixer until stiff and fluffy adding drops of colouring to get the colour you like. This can take a few minutes. (maybe even up to 10mins depending on the weather).
- When thick and stiff (like stiffly beaten egg whites that hold their shape) spoon over cooled base and cut into bars/squares when set. I usually place mine in fridge to set but you don't have to.
- Optional: sprinkle with dessicated coconut after pouring topping onto base.
Nutrition & Diet Analysis (per serving)
696
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).