full recipe – jammy marshmallow chocolate biscuits

My mum always has a packet of chocolate marshmallow biscuits in her fridge, so I couldn’t wait to recreate these sweet little morsels. It all starts with small shortbread rounds that are covered in a thin layer of raspberry jam. Then it’s time for the fun part, making that glorious fluffy marshmallow from scratch! If you have a stand mixer, now’s the time to use it. Once the marshmallow filling is thick and voluminous, you will pipe it onto the jam. Then freeze the biscuits before the final dip in melted chocolate. They’re wonderfully whimsical and, dare I say, a thousand times better than their packet counterpart.

Makes 40 to 45 pieces

INGREDIENTS
115g (1/2 cup) unsalted butter, cold
100g (1/2 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
1 large egg, cold
210g (1 1/2 cups) plain flour or all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
65g (1/4 cup) raspberry jam

Marshmallow filling
4 egg whites
150g (3/4 cup) caster sugar or granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Chocolate coating
300g (2 cups) milk chocolate, broken into pieces
1 tablespoon mild olive oil or flavourless oil

NOTES
You will need a candy thermometer to make the marshmallow frosting.

If you don’t have a piping bag and tip, you can use a Ziplock bag and snip off the corner.

Store finished cookies in an airtight container in the fridge. 

You can make the cookie dough ahead of time. You can freeze it shaped in a round flat disc tightly covered in plastic wrap. Place it in a sealed Ziplock bag or an airtight container in the freezer. Thaw it overnight in the fridge, or let it come to room temperature on your kitchen bench, before rolling and cutting out the circles.

METHOD
Preheat the oven to 160°C fan forced. Line two large baking trays or cookie sheets with baking paper or parchment paper.

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add the butter, caster sugar and vanilla. Beat using an electric mixer on medium speed until combined and smooth. Add the egg and beat briefly on low speed until just combined. Add the flour, baking powder and salt. Continue to beat on low speed until a soft, but thick cookie dough forms. It may seem dry and crumbly at first, but use your hands to bring the dough together.

Shape the cookie dough into a large round disc using your hands. Put a large sheet of baking paper or parchment paper on the bench and place the cookie dough disc on top. Place another sheet of baking paper on top of the cookie dough. Use a rolling pin to roll out the dough until it’s 5mm thick. Use a 4cm round cookie cutter to cut out rounds and carefully transfer them to the prepared trays. You can re-roll the excess dough twice and cut out more cookies. I usually get around 40 to 45 cookies in total. Discard any leftover dough.

Bake the biscuits for 12 to 14 minutes or until lightly golden around the edges. Transfer the cookies to a wire rack to cool completely.

Spread a small amount of jam onto each biscuit, leaving a small, clean rim about the edge.

Make the marshmallow filling. Fill a medium saucepan a quarter full of water and pop on medium heat. In a medium heatproof bowl, add the egg whites, caster sugar and cream of tartar. Whisk together. Put the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water below. As the egg whites heat, whisk gently by hand the entire time. Heat the egg whites to 70°C. It should take around 5 to 6 minutes or so and, by this stage, the sugar should have dissolved.

Remove the bowl from the saucepan and transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on medium-high speed for 5 to 6 minutes or until the mixture is fluffy, white and voluminous. Add the vanilla and beat for 30 seconds or so. The marshmallow fluff should no longer be warm.

Transfer the marshmallow filling to a piping bag fitted with a medium round tip, approximately 1cm in diameter. Pipe swirls of the filling on top of the jam on each biscuit.

Put the biscuits in the freezer for at least 4 hours or overnight.

Make the chocolate coating. In a medium microwave-safe bowl, add the chocolate. Heat in the microwave, stirring every 20 seconds, until melted and smooth. Stir in the oil.

Remove the biscuits from the freezer. To coat each biscuit, gently turn the biscuit upside down and dip it into the chocolate. Turn it the right way up and place it on a wire rack to set. Continue to dip the remaining biscuits in the melted chocolate. Once complete, put the biscuits in the fridge for 30 minutes to set.Something Sweet by Jessica Holmes, published by Plum, RRP: $44.99. Photography by Mark Roper.

Hungry for more yummo recipes? Cook up a storm with Raymond Tan and Audrey Payne’s childhood chocolate cake or get your tastebuds dancing with Katie Lolas' choc peanut butter date hearts. To stay up to date on more rad recipes, sign up to our newsletter.