Marshmallow Squares are little biscuit squares topped with fruity marshmallow. Children will love them. If you find you have a few left over, they will keep very well in an airtight tin.
6 oz. butter
3 oz. sugar
½ teaspoon vanilla essence
6 oz. flour
3 fl. oz. milk
3 oz. almonds, coarsely chopped
3 oz. glace cherries, chopped
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
In a medium-sized mixing bowl, cream the butter and sugar together with a wooden spoon until the mixture is light and fluffy. Add the vanilla essence and then stir in the flour. Mix well. If the mixture is too dry, add a spoonful of water.
Turn the mixture into an 8- by 8-inch baking tin. With the back of a spoon, press the mixture down until it is smooth and covers the bottom of the tin.
Place the tin in the oven and bake for 20 to 25 minutes or until the biscuit mixture is golden brown. Remove the tin from the oven and set aside to cool.
Meanwhile, in a small heatproof bowl set in a pan of simmering water, melt the marshmallows with the milk over moder-ate heat, stirring constantly. Remove the pan from the heat and lift out the bowl. Fold in the almonds and cherries. Set the bowl aside to cool slightly, but do not allow the marshmallow mixture to set.
Spoon the marshmallow mixture over the cooled biscuit mixture in the baking tin in a thick, even layer and set aside until the marshmallow cools and sets.
With a sharp knife, cut the biscuits into 2-inch squares and serve immediately or store in an airtight tin.