Ingredients:

• 125g/4.5oz butter
• 1 cup sugar
• 1 egg
• few drops vanilla essence
• 1 cup self-raising flour, sifted

Marshmallow topping:

• 1 tablespoon gelatin
• 1 cup water
• 1 cup sugar
• red food coloring
• raspberry flavoring
• chopped nuts or toasted coconut to garnish (optional)

Method:

1. Beat the butter and sugar together until creamy. Add the egg and vanilla essence and beat well.
2. Carefully stir the sifted flour into the creamed mixture. Spread the mixture into the base of a greased and lined 9 in x 13in slice tin. Base at 350F/180C for 20 minutes. Allow to cool completely.

Topping method:

1. Sprinkle the gelatin over 1/4 cup of the water and allow to swell. Dissolve over warm water or in the microwave. (see tip below)
2. Put the sugar and remaining water into a saucepan and stir over a low heat until the sugar dissolves. Briskly stir in the gelatin and then remove from the heat. Color and flavor and allow to cool.
3. When cool beat with an electric beater until the mixture is very thick and fluffy. Spread over the shortcake. Sprinkle with chopped nuts or coconut if wished.
4. Stand in a cool place until set and then cut into squares. Store in an airtight container in the refrigerator.

Tip:

It is best to dissolve gelatin first before adding it into any mixture. Once you have sprinkled the gelatin over the water or liquid, leave it to swell and go spongy. Then heat for 10-20 seconds on high power in the microwave or stand over a bowl of hot water. Stir to dissolve the gelatin into a clear liquid.

Variation:

Melt 150g/5. 5oz dark or milk chocolate and drizzle on top of the set marshmallow. Refrigerate before cutting.