Thursday, July 11, 2013

Sprucing up normality

Do you ever make a hot chocolate and think it's a little ho-hum? Or eat a biscuit and think it could be better, but how? Or sit around a fire in the backyard (controlled, of course) and wonder how the night could be better? Well, I have the answer for you. It's not that difficult and once you hear the solution, you'll wonder why you haven't done it sooner. Ready? Here it is... MARSHMALLOWS! And I don't mean those horrible store bought marshmallows that feel grainy while eating and you question what decade they were made in. I mean fresh, soft, delicate homemade marshmallows! Now, I sense some of you are poo-pooing this idea now you know they're homemade, but trust me, they are super easy and you'll wish you had discovered this super simple recipe ages ago! Now get baking!!

Chocolate Yo-Yo Biscuits with Marshmallow
Adapted from

250g butter, softened
1/2 cup pure icing sugar
1 teaspoon vanilla extract
1 1/2 cups plain flour
1/2 cup custard powder
1/4 cup cocoa

Preheat oven to 180°C. Line 2 baking trays with baking paper. Place butter, sugar and vanilla in a bowla dn usinga  beater, whip until smooth.

Sift into teh butter mix the flour, custard powder and cocoa. Beat until just combined (don't over-process or biscuits will not have a fine texture).

Roll small balls of mixture and line them up on the baking trays. Using a ligtly floured or damp fork, gently press down on the biscuits in a criss-cross manner. Bake for 12 - 15 minutes. Allow to stand on trays for 2 minutes before transferring to a wire rack to cool. Repeat with remaining biscuit mixture.

Adapted from

3 egg whites
270g (1 1/4 cups) caster sugar
2 tbs glucose syrup
1 tsp vanilla extract

Into a heatproof bowl, add the egg whites, sugar, glucose and vanilla. Over a pot of simmering water, beat on medium-high for 8-10 minutes or until the mixture is thick and a ribbon trail forms when whisk is lifted.

Take off the heata nd continue beating for 5-8 minutes or until the mixture has cooled, is thick and holds it shape. Using a piping bag, add some marshmallow to the flat side of a biscuit and press an equally sized flat side on top to sandwich the marshmallow. Continue with remaining biscuits. With any leftover marshmallo, line a tin with baking paper, dust the base with icing sugar and pour remaining mixture into tin. Dust the top with more icing sugar and pop in the fridge to firm (biscuits can be stored in the fridge if not eatten immediately). Enjoy!

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