Marshmallow Slice
Prep time: 
Cook time: 
Total time: 
  • Shortbread base
  • 125 grams butter
  • ½ cup dextrose
  • 100g plain flour
  • 50g of either cornflour or rice flour
  • Marshmallow
  • ¾ cups dextrose
  • ⅓ cup hot water
  • ⅓ cup cold water
  • 1 tablespoon Gelatine Powder
  • 1 tsp vanilla extract
  1. Preheat oven to 150C (302F)
  2. line a slice tin 26cm x 6cm (10.5in x 6.4in) with baking paper
  3. soften the butter (do not melt) add dextrose and using your mixer or hand held beater cream the butter and sugar until light and fluffy
  4. sift in the flours, and work into the butter and dextrose mixture until a soft dough forms,
  5. roll out to fit your slice pan prick gently all over dough with a fork
  6. bake for about 20 mins and starting to slightly colour
  7. One cooked set aside to cool
  8. Once your base is cooling, start on your marshmallow
  9. Using a whisk or fork, combine gelatine and ⅓ cup of cold water in your mixer bowl and set aside for a 5 - 10 minutes to bloom.
  10. Combine dextrose and ⅓ cup hot water in a saucepan heat, until boiling and then turn the heat down to low and leave for around 10 mins, make sure the dextrose dissolves and the syrup is clear.
  11. Add the hot syrup to the gelatin mixture and beat on low speed until incorporated.
  12. beat sugar and gelatine mixture on high for 10 -15 minutes (depending on your mixer) you will know it's ready as it should be very thick, white and glossy, and hold soft peaks when you lift the mixer out.
  13. Add vanilla and ( food colouring if using) and beat until thoroughly combined .
  14. Spread on top of your cooled shortbread base Smooth top with a damp spatula and sprinkle with coconut threads, chopped nuts or sprinkles
  15. Keep in an airtight container for up to 1 week
Recipe by thatsREALyummy at