MUM’S MARSH­MAL­LOW SHORTCAKE

The Dominion Post - Your Weekend (Dominion Post) - - Weekend Kitchen -

This was re­quested at many a birth­day party in days gone by. The marsh­mal­low was of­ten tinted pink or topped with toasted co­conut and lightly toasted chopped nuts.

175g but­ter, at room tem­per­a­ture 175g sugar 1 egg 1 tea­spoon vanilla ex­tract 350g plain flour 1½ tea­spoons bak­ing pow­der

1½ ta­ble­spoons gelatin 1½ cups sugar 1½ cups wa­ter 2 tea­spoons vanilla ex­tract Freeze-dried rasp­ber­ries to dec­o­rate

Cream but­ter and sugar then add egg and beat well. Beat in vanilla. Sift flour and bak­ing pow­der over and mix well. Re­frig­er­ate for 30 min­utes.

Heat oven to 175C. Line a 23cm x 33cm high-sided bak­ing tray (it does not need to be ex­actly this size) with bak­ing pa­per.

Ber­nadette Hogg Kate Ar­buth­not Manja Wachsmuth

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