CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Homemade Sweetie Pies

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  • Overview
  • Ingredients
    items
  • Directions

Homemade Sweetie Pies are delightful treats consisting of buttery biscuits topped with fluffy marshmallow fluff and drizzled with melted chocolate.

Biscuits

  • 75 g castor sugar
  • 150 g butter at room temperature
  • 200 g flour
  • 25 g corn flour

Marshmallow Fluff

  • 150 g caster sugar
  • 125 g liquid glucose
  • 3 egg whites
  • Vanilla seeds or extract

To finish

  • 300 g dark or milk chocolate, melted

To Make the Biscuits:

  • Cream together the butter and caster sugar.
  • Sieve together the flour and cornflour, then gradually add to the creamed mixture to make the cookie dough.
  • Cover the dough and place it in the fridge for 30 minutes.
  • Preheat the oven to 180°C and grease 2 baking trays or line them with baking paper.
  • Roll out the cookie dough between 2 sheets of baking paper to about 4mm thick.
  • Use a 4cm round cookie cutter to cut out disks. Place them on the prepared baking trays and refrigerate for another 30 minutes before baking.
  • Bake for about 8-10 minutes until they are a pale straw color. Allow them to 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 to beat the mixture for about 15 minutes until it becomes thick, fluffy, and reaches a temperature of 60°C (use a sugar thermometer).
  • Add the vanilla extract or vanilla seeds and beat until combined.
  • Cool the marshmallow fluff completely. Spoon it into a piping bag fitted with a star nozzle.

To Finish:

  • Place the cooled cookies on a cooling rack set over baking paper (to catch any dripping chocolate for reuse).
  • Pipe the marshmallow fluff on top of each biscuit.
  • Drizzle melted chocolate over the biscuit and marshmallow fluff to cover them.