Marshmallow Square (from Olive)

Shortcake base

  • 113 grams butter

  • 1 cup sugar

  • 1 egg

  • 1 cup flour

  • 1 teaspoon baking powder

  • vanilla essence to taste

Topping

  • 1 cup sugar

  • 1 cup cold water

  • 1 dessert teaspoon gelatine

  • 1 cup icing sugar

  • optional - chocolate icing, chopped walnuts, or pink icing and desiccated coconut

Method

Beat butter and sugar. Add egg. Add dry ingredients (and vanilla essence if you like it). Place in a (greased) sponge roll tin and bake. No instructions on baking so try 180°C for 15 minutes or until a light golden brown and slightly soft to touch. It will crisp up as it cools.

Boil together sugar, cold water, gelatine for 8 minutes. Leave to cool then add icing sugar and beat until thick. Spread on the base and leave to set (I’d recommend in the fridge).

When set, ice with chocolate icing and sprinkle with chopped walnuts, or pink icing and sprinkle with coconut.