Alexa Johnston joins Wendyl Nissen in The Long Lunch studio with a classic treat from The Edmonds Cookbook for you to bake this weekend.
Fluffy white marshmallow on a crisp biscuit base, topped with melted dark chocolate. From the 1976 Edmonds Cookery Book.
125g butter, softened
1 egg ½ tsp vanilla essence 225g Edmonds standard flour
1tsp Edmonds baking powder
1 cup cold water
4 tsp gelatine
1 cup sugar
1 egg white
1 cup icing sugar
Finely desiccated coconut (optional)
Chocolate Icing (optional)
1. Preheat the oven to 180 degrees C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper.
2. To make the base, cream the butter and sugar until light, then beat in the egg and vanilla.
3. Sift over the dry ingredients then mix to a firm dough. Press evenly into the prepared tin.
4. Bake for about 25-30 minutes or until golden brown and cooked. Cool in the tin on a wire rack while you make the filling.
5. Place the cold water in a medium saucepan. Sprinkle over the gelatine and add the sugar. Bring to the boil and boil for 8 minutes, then cool. Keep an eye on it as the mixture may overflow if your pan is not big enough. The boiling will remove any of the white scum you may see forming on the surface.
6. Beat egg white until stiff. Beat in the icing sugar a little at a time then slowly pour in the slightly cooled gelatine mixture. Beat until stiff and thick – about 3 minutes.
7. Spread over cooked shortcake immediately. Sprinkle with coconut, or allow to set and ice with Chocolate Icing.
2 cups icing sugar
2 Tbsp cocoa
25g butter, softened
2 Tbsp hot water
¼ tsp vanilla essence
Sift the icing sugar and cocoa into a bowl. Add the butter and enough water to bring the icing to a spreadable consistency then mix in the vanilla. Add extra water if necessary.