MUM’S MARSHMALLOW SHORTCAKE
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.