Serves 12
gluten free
Shortbread Base
1 3/4 cups gluten free plain flour (use a mix that contains xanthan gum, or add 1/4 tsp to your flour)
1/2 cup caster sugar
200g unsalted butter, softened
Marshmallow Topping
2 cups white sugar
1 cup cold water
1 tbsp powdered gelatine
1 egg white
sprinkles
Preheat oven to 180°C. Line a 20cm square tin with baking paper.
In a medium sized bowl, beat butter and sugar together until light and creamy. Add the flour and beat until it comes together. Use your hands to shape dough into a ball.
Press dough into your tin and smooth out with a spatula until even. Prick all over the top with a fork and bake for around 20-25 minutes until slightly golden. Place aside to cool.
Pour the water into a medium sized saucepan and sprinkle over gelatine powder. Stir and leave to sit for 5 minutes.
Place the saucepan over a medium heat and add the sugar. Stir continuously until it comes to a boil. Leave to cook for a further 5 minutes, without stirring. Remove from heat and allow to cool slightly.
Using hand beaters (or a stand mixer), beat egg white until opaque and soft peaks form. Increase the speed to high. Slowly pour in the sugar mixture (in a thin stream), until all incorporated - the mixture will be quite runny at this stage. Continue to beat for around 10 minutes until it becomes thick and can hold it’s shape.
Pour the marshmallow mix over your base and smooth out. Top with sprinkles and allow to set for 5-6 hours or overnight (at room temp).
Gently remove the slice from the tray and cut into squares*.
*Note:
Wipe your knife clean in between each cut to avoid it catching on the marshmallow.
Storing:
3 days in an air-tight container.
