My husbands Nanna recently passed away so he was keen for me to make a recipe he remembers from when he was a child – it was something I have never made before so I was delighted to give it a try. It is always hard to live up to the memories of childhood and he claims Nanna’s looked bigger and had a white and a pink layer but I assured him I followed the recipe! lol However according to him it turned out pretty well and tastes the same 🙂 The recipe I was given calls this Marshmallow Biscuit – but I have called it a slice here to avoid confusion!
So often memories of our childhoods are around a special occasion, or a special food and this slice was something his Nanna would make up when they came over to visit or stay – if you are not a fan of sugar then this is definitely not the recipe for you! But as an occasional treat this is perfect. The kids loved it today – and I was surprised at how easy it was. So fun making marshmallow from a liquid!
The original recipe calls for the base to be made in two sandwich tins (which Google tells me are round tins?) but I made it in a square 25cm tin and it came out well – the base is quite thick but it is a lovely buttery shortcake which is a nice complement to the marshmallow topping. If you do choose to make it in two tins it will be thinner but you can still use the topping for just one (so will need two lots of marshmallow – you could always freeze one base if not needed right away)
You can cook the base ahead of time as it has to cool – I added strawberry jam between the layers, raspberry jam would be nice too.
- 115 g butter (4 oz)
- 115 g sugar (4 oz)
- 1 tsp vanilla essence
- 1 Egg
- 225g Flour (8 oz)
- 1 tsp baking powder
- 1 packet jelly crystals (I used strawberry - 85g)
- 1 TBSP Gelatine
- 2 Cups Water
- 1 Cup Sugar
- Preheat Oven to 180C
- To prepare the base, cream the butter, sugar and essence for 4 minutes until pale and creamy
- Add egg and mix well
- Add dry ingredients (it says to sift but I never do...)
- Pour into a slice tin or square 25cm tin (or as original recipe states 2 sandwich tins)
- Bake for 13 minutes until light golden brown on top
- Set aside to cool
- To Prepare the marshmallow - boil water, gelatine and jelly crystals in a large pot on the stove top - for 8 minutes
- Add sugar and stir well to dissolve it all and remove from the heat and allow to cool completely.
- Beat with electric mixers until thick but not too stiff and unable to be spread - this can take up to 5 minutes
- (Optional spread Jam over shortcake if desired)
- Pour marshmallow over the base and pop in the fridge to set - for approx. 2 hours
- Slice and store in the fridge in an airtight container.
This was so fun to make and I am looking forward to making it again – you could even make it with different flavoured jelly for a different occasion – or go double layered on the topping if you felt extra fancy with two different colours setting one first then adding another – would be tall though! 🙂
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Happy Baking – Making New Memories