Ingredients

Shortbread Base
125g butter, softened
125g caster sugar
1 tsp vanilla essence
1 egg
225g plain flour
1 tsp baking powder

Marshmallow Filling
1 cup cold water
3 tsp gelatine
1 cup caster sugar
1 egg white
1 cup icing sugar
1 tsp raspberry essence or flavour of choice
Food colouring of choice

Topping
1 bag Fairy Bread Luxury Bark
1 tsp coconut oil

Method

• Preheat the oven to 160°C fan bake (or 170°C conventional). Line an 8-inch square tin with baking paper, leaving a little overhang for easy removal.

• Cream the butter and caster sugar together until light and fluffy. Add the egg and vanilla and mix well. Add the flour and baking powder and mix until a soft dough forms. Press evenly into the prepared tin.

• Bake until lightly golden, then remove from the oven and allow to cool slightly while preparing the marshmallow.

• Place the cold water and gelatine into a saucepan and leave to stand for a few minutes to allow the gelatine to bloom. Add the caster sugar, place over medium heat and bring to the boil. Boil until the syrup is thick and glossy.

• While the syrup is cooking, beat the egg white until stiff peaks form. Add the icing sugar and continue beating until thick and glossy.

• With the mixer running, slowly pour the hot gelatine syrup into the egg white mixture. Add the flavouring and food colouring, then beat until the marshmallow is thick, fluffy and holds its shape.

• Spread the marshmallow evenly over the shortbread base straight away. Leave to set for at least a couple of hours at room temperature.

• Melt the Fairy Bread Luxury Bark and coconut oil together in the microwave in short bursts, stirring between each, until smooth. Pour over the marshmallow layer and gently tip the tin to spread evenly.

• Leave to set completely before slicing. For the neatest cuts, use a hot knife and wipe between each slice.

Store in a cool, dry place and enjoy within one week.