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 in a food processor.
- Process for 1 minute, scraping 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
- Place everything into a saucepan.
- Cook over medium heat for approximately 30-45 minutes until thickened.
- Process in a processor to ensure a smooth jam.
- Allow to cool slightly to avoid burning yourself.
- Marshmallow
- Once base has cooled slightly add sugar and cold water a large bowl.
- Using electric beaters, beat on high for 3 minutes.
- Combine the gelatine and boiling water in a small bowl and whisk to dissolve completely.
- Add the gelatine mix to the bowl.
- Using electric beaters again, beat on high for 3 minutes or until thickened.
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 a heatproof bowl, over a saucepan of gently simmering water.
- Melt and stir often to combine.
- Alternatively you can melt together in the microwave, stirring ever 20 seconds.
- Allow chocolate 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.