(Makes about 30)


75 g     castor sugar

150 g   butter at room temperature

200 g   flour

25 g     corn flour


3          egg whites

150 g   castor sugar

125 g   liquid glucose

            vanilla seeds or extract


300 g   dark or milk chocolate, melted


  • TO MAKE THE BISCUITS: Cream together the butter and castor sugar.  Sieve together the flour and cornflour and add gradually to the creamed mixture to make the cookie dough.  Cover and place in fridge for 30 minutes
  • Preheat the oven to 180°C and grease 2 baking trays or line with baking paper
  • Roll out the cookie dough between 2 sheets of baking paper to about 4mm thick and use a 4cm round cookie cutter to cut out disks. Place on the baking trays and put in the fridge for 30 minutes before baking
  • Bake for about 8-10 minutes until a pale straw colour and cool
  • TO MAKE THE MARSHMALLOW FLUFF: Place the egg whites, castor sugar and glucose in a glass bowl over simmering water.  Use an electric hand beater and beat for about 15 minutes until it becomes thick, fluffy and reach a temperature of 60°C (use a sugar thermometer).  Add the vanilla and cool completely.  Spoon into a piping bag fitted with a star nozzle
  • TO FINISH: Place the cookies on a cooling tray over baking paper (the paper must catch any dripping chocolate for re-use). Pipe the marshmallow fluff on top of the biscuits. Drizzle over some melted chocolate to cover the biscuit and marshmallow fluff




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