Marshmallow and shortbread are two textures and flavours that pair beautifully. The shortbread is rich, crumbly and buttery, while the marshmallow provides a soft, sweet contrast. Together they make an elegant treat perfect for afternoon tea, special occasions, or relaxed weekend baking when you want something that looks as good as it tastes.
I love spiced shortbread, so I created a version that balances warm spices with a rose-infused marshmallow topping. This marshmallow method comes from my mother’s kitchen, so it’s reliably simple and comforts with a touch of nostalgia. The recipe yields pretty, delicious biscuits with a gentle floral finish—ideal for gifting or serving with tea. Happy baking!
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180g
Butter – room temperature -
70g
Icing sugar -
225g
Plain flour -
1
Teaspoon
Cardamom -
1
Teaspoon
Cinnamon -
1
Teaspoon
Ginger -
1/2
Teaspoon
Salt
-
100g
Caster sugar -
1
Teaspoon
Gelatin -
60ml
Boiling water -
1
Teaspoon
Rose water - Pink food colouring
- Dried rose petals (optional)
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Using a hand-held beater, cream the butter and icing sugar until pale and fluffy. Add the flour, spices and salt, then mix until the dough holds together.
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Roll the dough to about 1.5 cm thick and cut into rectangles. Place the pieces on a baking tray lined with parchment and chill in the fridge for 30 minutes.
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Preheat the oven to 180°C (fan).
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When chilled, bake the shortbread for about 15 minutes or until lightly golden. Remove from the oven and let cool completely on a wire rack.
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To make the marshmallow, stir the gelatin into the boiling water in a large bowl until dissolved. Add the caster sugar, rose water and a few drops of pink colouring. Beat with a hand-held mixer on high for about 10 minutes until thick, glossy and fluffy and the sugar has dissolved.
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Pipe or spoon the marshmallow onto the cooled shortbread and finish with a scattering of dried rose petals, if using. Allow the marshmallow to set slightly before serving.