Marshmallow Slice

For the crust

125 grams soft butter

1 cup sugar

1 egg

1 teaspoon vanilla essence

1 cup sifted self-raising flour

Beat butter, egg, sugar and vanilla together until pale and creamy.

Mix in the sifted flour.

With floured fingers, press into a greased 20cm x 30cm slice pan that has been lined with baking paper that has come up at least 2 inches around sides.

(You will need the height of this for the marshmallow topping step).

Bake at 180 degrees Celsius for 20 minutes.

Remove from oven and cool completely.

For the marshmallow:

1/2 cup water

1 packet (520 grams) of pink and white marshmallows.

shredded coconut

In a pot place 1/2 cup water.

Add 1 packet (520 grams) of pink and white marshmallows.

(I used the Pascall Big Softie brand).

Heat over medium heat stirring until marshmallows melt.

Set aside to cool.

Place marshmallow mixture in the bowl of an electric mixer and beat slowly at first, increasing speed as it thickens.

Beat for at least 10 minutes.

When thick, pale and creamy, pile on top of the shortcake base. Sprinkle with coconut.

Refrigerate until set. Cut into squares. Keep in an airtight container in the refrigerator.

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