3/4 cup icing sugar
1 large egg
1 tsp of vanilla essence
1 1/4 cups of self-raising flour
1 cup cold water
3 drops red food colouring
1 Tbsp gelatin powder
1 cup sugar
1 egg white
1 cup icing sugar
Coconut sprinkled on top (optional)
Heat oven to 160 C fan bake (180 conventional) and grease a square tin. Mine was rather large so I just used half of the tin.
Put butter and icing sugar in a bowl and beat together until pale and creamy. Beat in egg and vanilla, then the flour.
Press the mixture into the base of the tin and bake for 15-20 minutes or until golden brown. Remove to cool.
Place the cold water and food colouring in a saucepan and sprinkle over the gelatin powder. Add sugar then bring to the boil, stirring until sugar dissolves. Boil gently for eight minutes, then remove from the heat to cool a little.
Place the egg white in a clean bowl and beat until soft peaks form. Beat in the icing sugar, and then slowly add the warm gelatin mixture. Continue beating until marshmallow is thick and fluffy. (Be persistent when beating the marshmallow and allow at least 10mins to get the right consistency. I thought I had done something wrong after 2 mins but in stead of giving up, I kept beating and eventually got my marshmallow)
Spread marshmallow topping over shortcake base, sprinkle with coconut and leave in fridge to set. Cut into slices when cold.