Peppermint Marshmellow Slice

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Introduction

Easy recipe.

Ingredients:

Shortcake Base

  1. 125 g Butter
  2. ¾ cup Icing sugar
  3. 1 Egg
  4. 1 tsp Vanilla essence/extract
  5. 1¼ cups Self raising flour

Marshmellow

  1. 1½ cups Caster sugar
  2. ½ cup Water, cold
  3. 4 tsp Gelatine
  4. ½ cup Water, hot
  5. 1 tsp Vanilla essence/extract (or peppermint if you want peppermint marshmellow slice!)
  6. Desiccated coconut or chocolate hail for topping (optional)

Instructions

Shortcake

  1. Heat oven to 160 degrees C fan bake and grease a 17 x 27cm slice tin. Place butter and icing sugar in a bowl and beat together until pale and creamy. Beat in egg and vanilla, then the flour.
  2. Press this shortcake mixture into the base of the prepared slice tin and bake for 15-20 minutes or until golden brown. Remove to cool.

Marshmellow

  1. Put the sugar and the water in a bowl and use the electric mixer for about 5 minutes to mix together well.
  2. Dissolve the gelatine in hot water and keep it at this temperature. Pour it into the sugar mixture while you are beating.
  3. Beat until thick and white, like egg whites, then add the vanilla.
  4. Pour into a greased sponge tin and leave to set at room temperature until it is firm.
  5. Cut into squares with a warmed knife and coat with coconut, finely grated (or chocolate hail).

Notes

  1. My usual approach is to double the shortcake mixture to give you a thicker base.
  2. Peppermint essence is really strong so a teaspoon is plenty for a very minty taste.
  3. For a special treat, pour the marshmallow before it has set into ice-cream cones and leave to set. Top with grated chocolate, coconut or Milo – I personally prefer chocolate hail.