Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
Shortcake
- 125g butter
- ¾ cup Chelsea Icing Sugar
- 1 egg, beaten
- 1 ½ cups self-raising flour
- ½ tsp vanilla essence
FILLING
- 1 cup Chelsea White Sugar
- 1 cup water
- juice and grated rind 2 lemons
- ½ cup milk
- 2 Tbsp custard powder
- 2 Tbsp cornflour
Marshmallow
- 2 Tbsp gelatine
- 1 cup boiling water
- 1 cup Chelsea White Sugar
- 1 tsp lemon essence
- 1 cup Chelsea Icing Sugar
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
13
What did you think of this recipe?
Unknown
Very yummy ... But the marshmallow kept sliding off the top. Also, you need to have a tin with quite high sides, as the topping layers up high!
3
Unknown
what size tin is good for this?
3
Jane
turned out perfect - very sweet. Yes you do need a high tin for this.
4
Dannyelle
Havent made this yet just wondering if it's possible to swap lemon essence for lemon juice? Looking forward to trying this recipe as the traditional marshmallow slice doesnt last long in my house.CHELSEA: absolutely lemon juice would work just as well. Yum!
5
Larraine
Very good recipe
5
Sam
I just made this. Absolutely beautiful. I agree with everyone else make sure you put it in a high enough tin. First time with the marshmallow and I don't think I whipped it enough. Still taste a lot like icing sugar. Otherwise beautiful. Thank you!
4
Unknown
Delicious combination of sweet and sharp. Only problem was the marshmallow trying to slide off but it still tastes divine.
4
Margaret
Base and filling are amazing but there isn't enough marshmallow topping mixture.
4
Sylvia
It was tasty and very good combo of sweet and sour
5
Unknown
Yum, the best lemon slice we have ever made - this one didn't hang around long in our pantry!
5
Method
Shortcake : Cream butter and Sugar. Add egg, flour, and vanilla essence. Mix well then press into a well-greased slice or sponge-roll tray. Bake for 15-20 minutes at 160°C until pale golden coloured. Cool.
Filling : Put Sugar, water and the juice and rind of the lemons in a saucepan and bring to the boil. Separately mix the milk, custard powder and cornflour to a smooth paste. Stir in the 2 mixtures together using a wire whisk, then slowly bring to the boil and boil for 3 minutes. Pour over the shortcake.
Marshmallow : In a medium-large saucepan dissolve gelatine in the water. Add the Sugar and boil for 8 minutes, then cool. Add the lemon essence and Icing Sugar and beat until thick and creamy. Pour at once over the shortcake and filling and leave to set. Cut when cold.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
13
What did you think of this recipe?
Unknown
Very yummy ... But the marshmallow kept sliding off the top. Also, you need to have a tin with quite high sides, as the topping layers up high!
3
Unknown
what size tin is good for this?
3
Jane
turned out perfect - very sweet. Yes you do need a high tin for this.
4
Dannyelle
Havent made this yet just wondering if it's possible to swap lemon essence for lemon juice? Looking forward to trying this recipe as the traditional marshmallow slice doesnt last long in my house.CHELSEA: absolutely lemon juice would work just as well. Yum!
5
Larraine
Very good recipe
5
Sam
I just made this. Absolutely beautiful. I agree with everyone else make sure you put it in a high enough tin. First time with the marshmallow and I don't think I whipped it enough. Still taste a lot like icing sugar. Otherwise beautiful. Thank you!
4
Unknown
Delicious combination of sweet and sharp. Only problem was the marshmallow trying to slide off but it still tastes divine.
4
Margaret
Base and filling are amazing but there isn't enough marshmallow topping mixture.
4
Sylvia
It was tasty and very good combo of sweet and sour
5
Unknown
Yum, the best lemon slice we have ever made - this one didn't hang around long in our pantry!
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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