My adaption of the Edmonds Marshmallow shortcake Jelly version
Shortcake Base:
4oz (115g) butter
4oz (115g) sugar
1 egg
1 tsp baking powder
1 cup flour
½ tsp vanilla extract
A pinch of salt
Marshmallow Topping:
1 packet (85g) of raspberry jelly crystals
2 tsp gelatine powder
1 cup boiling water
4 tbsp sugar
desiccated coconut or chocolate icing (made with chocolate & butter)
Base:
Cream butter and sugar, then add egg and vanilla extract.
Add sifted dry ingredients & salt and fold in to combine. Spread into sponge roll tin lined with baking paper and bake for 15-20 minutes until golden. Leave to cool
Marshmallow Topping:
Mix the jelly crystals and gelatine powder together in a pot. Add the water and sugar. Bring to a boil and simmer for 8 mins. Leave to cool down for 5-10 minutes but not yet set and beat at high speed for 10 mins until fluffy.
Spread marshmallow on top of the base. Sprinkle with coconut or cooled chocolate icing.
http://kiwihippy.wordpress.com/2012/11/24/marshmallow-shortcake-2/
biscuit base and pack of marshmallow on top so fast n easly