Marshmallow Nut Shortbread

Marshmallow Nut Shortbread

1. Preheat the oven to 120°C.

2. Prepare the materials while preheating. Cover the baking tray with parchment paper, arrange the marshmallows on top, and then squash the marshmallows. It is better to have a gap of 1 to 2 cm between the marshmallows after squashing.

3. Place a nut on a flattened marshmallow. To avoid the nuts from rolling off when you wait for roasting, it is best to jam the nuts in the marshmallows.

4. Put the baking tray into the preheated oven, bake at 120°C for 10 minutes, then lower the temperature to 100°C and bake for 20-30 minutes, until the marshmallows become dry and crisp.

5. The toasted marshmallows (you can see the one on the lower right corner, the one deliberately turned over, it’s normal that it’s a bit hollow), just take it out and let it cool.

Tips:

1. If the toasted marshmallow turns yellow a little, it will burn quickly and produce a bitter taste, so please check it at any time to avoid burning.
2. Marshmallows are afraid of dampness, so remember to keep this dessert away from water.