Barbara sent the wickedly nice marshmallow shortcake squares over the fence the other day. Her marshmallow topping was made out of strawberry flavoured jelly crystal instead of plain gelatin to give it more oomph. The recipe for the shortcake base below has been adapted from Jane Barker for New World Supermarket.
120 gr butter
1 tsp baking powder
1/2 cup sugar
1 cup flour
½ tsp vanilla extract
A pinch of salt
1 packet (85 gr) of strawberry jelly crystal
2 tsp gelatin powder
1 cup boiling water
1-2 tbsps sugar
½ cup desiccated coconut
Preheat oven to 180 degrees C.
Mix flour, baking powder and salt and set aside.
Cream butter and sugar, then add egg and vanilla extract.
Add dry ingredients to the butter mixture and beat gently to combine. Spread into sponge roll tin lined with baking paper and bake for 15-20 minutes until golden. Leave to cool
Edit: You can also add 1/4 cup of coconut to the base for the texture.
Add boiling water to the jelly crystal in a bowl and sprinkle gelatin powder to the mixture. Add sugar and stir until dissolved. Leave to cool down for 5-10 minutes but not yet set and beat at high speed until fluffy.
Spread marshmallow on top of the base. Sprinkle with coconut. Refrigerate to set before cutting into squares.