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Prep time
30 minutes
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Cook time
20 minutes
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makes
9
Author Notes
A cocktail traybake! Shortbread base with a creamy, brandy and chocolate liqueur topping. —RetroBakes
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Ingredients
- Base
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2 ounces
sugar
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6 ounces
all-purpose flour
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4 ounces
unsalted butter
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1
egg yolk
- Topping
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4 ounces
white marshmallows
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2 tablespoons
milk
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1 tablespoon
brandy
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2 tablespoons
crème de cacao
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2 tablespoons
water
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0.5 teaspoons
gelatin
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10 ounces
heavy cream
Directions
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Preheat oven to 350F and line an 8 inch square tin with baking parchment.
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Cream the butter and sugar until light and fluffy. Then beat in the egg.
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Mix in the sifted flour and press into a lined traybake tin.
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Prick with a fork and bake at 350F for 15-120 minutes. Remove from oven and leave to cool.
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In a double boiler (bowl over a pan of simmering water), melt the marshmallows and milk, stirring regularly. Remove from the heat once melted.
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Add the brandy and crème de cacao and mix well. Leave to cool.
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Dissolve the gelatin in the measured water (2 tbsp) and add to the marshmallow mix.
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Whip the cream and then gently fold the mallow mixture into the cream.
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Spread over the shortbread base and refrigerate for about 24 hours or until set.
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Decorate with a crumbled Flake bar or chocolate shavings, cut into squares and enjoy!
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