I got the inspiration for this recipe from watching the Great British Bake off. I forget the contestants name but she made a similar biscuit. This recipe is my take. I have tweaked it by adding a chocolate fudge icing to add even more of a chocolate hit.
- 145g unsalted butter, softened
- 300g caster sugar
- 1 medium egg, at room temperature
- 190g plain flour
- 75g cocoa powder
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 60ml water
- 105g granulated sugar
- 170g golden syrup
- 2 medium egg whites
- ¼ teaspoon cream of tartar
- A good pinch of salt
- 1 teaspoon vanilla bean paste
- 1 tub of Chocolate fudge icing
- 1 Heat your oven to 190°C/170°C fan/375°F/Gas 5.
- 2 Make the biscuit mixture: put the butter into the stand-mixer bowl and beat for a minute until creamy. Add the caster sugar and beat thoroughly for about 5 minutes, or until very fluffy, then scrape down the sides of the bowl to make sure all the mixture is incorporated.
- 3 Break the egg into the bowl and beat well until thoroughly combined. Scrape down the sides of the bowl again.
- 4 Sift the flour, cocoa powder, bicarbonate of soda and salt into another bowl, then (on a low speed) gradually add to the mixture to make a stiff dough.
- 5 Divide the dough into 48 portions. The easiest way to do this is to weigh out amounts of exactly 15g. Shape each into a neat ball and space out on the lined baking sheets to allow for expansion.
- 6 Bake the biscuits in the pre-heated oven for 9-10 minutes, until they are just firm on top and no longer look damp along the cracks. Leave on the baking sheets for 5-7 minutes to cool and firm up then transfer to a wire rack and leave until cold.
- 7 Meanwhile, make the marshmallow fluff: put the water, granulated sugar and syrup into a heavy-based small pan with deep sides (the mixture will foam up). Place over a low heat and stir frequently until the sugar has completely melted. Brush down the sides of the pan with a wet pastry brush if it gets sticky with sugar crystals. Once the sugar has melted, turn up the heat until it reaches 116°C/240°F on the sugar thermometer (don’t let it boil over).
- 8 Meanwhile, put the egg whites and cream of tartar into the stand-mixer bowl and whisk on a slow speed until foamy. Once the sugar syrup has reached the correct temperature, remove the pan from the heat, turn up the speed of the mixer to its highest setting and pour the syrup onto the egg whites in a steady stream – aim for the centre of the bowl not the sides. Keep whisking for about 8-10 minutes until you have a very thick, fluffy and glossy marshmallow mixture at room temperature. Finally, beat in the salt and vanilla paste.
- 9 Once the cookies have cooled down, pipe a dollop of chocolate fudge icing into the center of each biscuit. You will only need to do this to 12 of the 24 biscuits.
- 10 Now pipe around the dollop of fudge icing, the marshmallow. Place the top biscuit on top and allow it to set.