Ingredients
Scale
Biscuit bases
- 150g plain flour
- 100g butter, cubed
- 40g icing sugar
- 1 teapsoon vanilla bean paste
Jam
- 250g frozen raspberries
- 1 peeled and cored apple, approximately 100g
- 150g sugar
Marshmallow
- 220g white sugar
- 75g cold water
- 1.5 tablespoon powdered gelatine
- 75g boiling water
Chocolate coating
- 200g dark chocolate
Instructions
Biscuit base
- Preheat oven to 180 degrees. Line two baking trays with baking paper.
- Place all ingredients into bowl. Process for 1 minute, speed 5. Scrape down every 20 seconds or so.
- Place dough onto the bench and knead by hand until a smooth ball is formed.
- Roll dough between two large pieces of baking paper until 2mm in thickness.
- Using a small circle cutter, approximately the size of a muffin tin, cut circles from the dough and place circles onto the baking trays.
- If they rip or tear you will be able to push it back together. The biscuits do not have to be perfect as they will be covered in other ingredients.
- You should be able to cut out 28 shapes depending on your cutter size.
- Bake for 8-10 minutes or until slightly golden. Each oven does vary so watch them closely.
- Allow to cool.
Jam
- Whilst bases are cooking and cooling, start on the jam.
- Place everything into bowl.
- Cook at 100 degrees, speed 2 for 25 minutes with steaming basket on top.
- Insert measuring cup into lid and blitz on speed 8 for 20 seconds or until smooth.
- Allow to cool slightly to avoid burning yourself.
- Marshmallow
- Once the bases have cooled and the jam is made and cooling make your marshmallow.
- Add sugar and cold water to clean bowl.
- Insert whisk attachment.
- Blitz on speed 3 for 3 minutes.
- Meanwhile combine the gelatine and boiling water in a small bowl and whisk to dissolve completely.
- Once the 3 minutes is up, add the gelatine mix to the bowl.
- Blitz on speed 4 for 3 minutes.
Assembly
- Once base is cooked and cooled, place it on a tray or inside a muffin tin. I use the tin method.
- Spread each base with a little jam. Use as much or as little as you like. There will be jam leftover as per blog notes.
- Dallop a little marshmallow over the top and allow to set in the fridge for 30-60 minutes. Ensure the marshmallow is completely set before coating in chocolate.
Chocolate coating
- Place chocolate into clean, dry bowl.
- Melt on 60 degrees, speed 2 for 5 minutes. Scrape down halfway through.
- Allow to cool slightly.
Assembly
- Remove the biscuits from the tin. you may need to use a knife to loosen the marshmallow from the tin if its reached the sides.
- Dip each base and marshmallow biscuit into the chocolate to cover in chocolate. You are wanting a thin layer around the entire biscuit.
- Work quickly if your chocolate is still warm as you don’t want to melt your marshmallow.
- Place onto a silicone mat and allow to cool in the fridge.