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Marshmellow Shortcake

Marshmellow Shortcake


  • Shortcake
  • 125gms Butter
  • 125gms Sugar
  • 1/2 Teaspoon Vanilla Essence
  • 1 Egg
  • 225gms Flour
  • 1 Teaspoon Baking Powder
  • Marshmellow
  • 2 Dessertspoons Gelatine
  • 1 Cup Cold Water
  • 1 Cup Sugar
  • Food Colouring (optional)
  • 1 Egg White
  • 1 Cup Icing Sugar


  1. Shortcake
  2. Cream the butter and sugar, add the essence.
  3. Add the egg and then the sifted dry ingredients
  4. Press into a sponge roll tin
  5. Bake 20 - 30 minutes at 180 degrees Celsius
  6. Marshmellow
  7. Place cold water into a saucepan and add the Gelatine
  8. Allow to sit for around 5 minutes then add sugar and bring to the boil
  9. Once at boiling point, lower temp and allow to gently boil for 8 minutes
  10. This is where I add food colouring if you wish
  11. Take off heat
  12. In a bowl, beat the egg white until stiff and then gently fold in the icing sugar
  13. Pour in the Gelatine Mix (doesn't matter if it's still hot)
  14. Mix immediately for around 3 minutes - the mix will thicken
  15. Pour onto the Shortbread and put into refridgerator to cool.
  16. Once set you can ice with a chocolate icing if you choose although my household prefer it without

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