Marshmallow cookie mini-cakes

August 29, 2013

These were so much fun to make, I had a lovely assistant – Georgia age 17yrs and to be fair we got into a right sticky mess but it was well worth the effort! These are hugely decadent but oh so awesome. Originally I saw them here on Gourmet Traveller and Knew I had to make them. I changed the marshmallow recipe to one that I always used as a child, baking at home.


180g softened butter
170g brown sugar
Scraped seeds of 1 vanilla bean
2 eggs
220g each plain flour and wholemeal flour
1 tsp baking powder
½ tsp bicarbonate of soda

For brown sugar biscuits, preheat oven to 180C. Beat butter, sugar and vanilla seeds in an electric mixer until light and fluffy (4-5 minutes), then scrape down sides of bowl, add eggs and beat to combine. Sieve in flours, baking powder, bicarbonate of soda and a pinch of salt, and mix to combine. Divide dough in half, roll out on a lightly floured surface to 3mm thick, then place on baking trays lined with baking paper and refrigerate until firm (30 minutes). Cut out 7cm rounds with a cookie cutter and place on baking trays lined with baking paper. Bake until dark golden (8-10 minutes), then cool completely.

1 cup cold water
1 tbsp gelatin powder
1 cup sugar
1 egg white
1 cup icing sugar

Place the cold water in a saucepan and sprinkle over the gelatin powder. Add sugar then bring to the boil, stirring until sugar dissolves. Boil gently for eight minutes, then remove from the heat to cool a little. Place the egg white in a clean bowl and beat until soft peaks form. Beat in the icing sugar, and then slowly add the warm gelatin mixture. Continue beating until marshmallow is thick and fluffy. Spread marshmallow into a slice baking tin lined with baking paper. leave to cool.

Cut the marshmallow into segments with a 7cm cookie cutter, these are the filling.

1 tin of caramel condensed milk
250g dark cooking chocolate
1/2 cup cream

Empty the caramel into a small bowl and beat till nice and smooth – this stuff is divine so try not to eat it all! Put aside.

When you are ready to assemble your cookie cakes melt the chocolate gently in a double boiler or in a metal bowl placed in a pot of simmering water. When melted whisk in the cream

Spread biscuit bases thickly with the caramel, then top half the biscuits with the marshmallow rounds. Sandwich with remaining biscuits and drizzle or spread with the chocolate. Devour!

Note The dulce de leche available in jars and cans from select delicatessens is the perfect thick, spreadable consistency for these biscuits.


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