| Cook Time | 14 minutes |
| Servings | cookies |
Ingredients
- 125 grams Butter softed
- 3/4 cup Brown Sugar firmly packed
- 1 Egg
- 1 1/2 cups Plain Flour
- 1/4 cup Self Raising Flour
- 1/4 cup Cocoa Powder
- 28 Marshmallows
- 375 grams Dark Chocolate Melts
- 1 tablespoon Vegetable Oil
- 1/4 cup Raspberry Jam
Ingredients
| |
Instructions
- Beat the butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in sifted flours and cocoa, in two batches.
- Knead dough on a floured surface until smooth. Roll between to sheets of baking paper until 3 mm thick. Cover and refrigerate for 30 minutes.
- Preheat the oven to 180c or 160 fan forced. Grease oven trays and line with baking paper.
- Using a 7 cm round cutter, cut 28 rounds from dough. Place about 3 cm apart on trays.
- Bake for about 12 minutes. Cool on wire racks.
- Turn half the biscuits base side up and place on an oven tray. Use scissors to cut marshmallows in half horizontally. Press four marshmallow halves, cut side down, onto biscuit bases on tray. Bake fr 2 minutes.
- Melt chocolate in a medium heatproof bowl over a medium saucepan of simmering water. Remove from heat: stir in oil.
- Spread jam over bases of remaining cookies and press onto the softened marshmallow. Stand for 20 minutes or until marshmallow is firm. Dip wheels into chocolate and smooth away excess chocolate using a metal spatula. Place on baking paper lined trays to set.
Share this Recipe