CHOC-MALLOW WHEELS

PREP + COOK TIME 1 HOUR (+ REFRIGERATION, COOLING & STANDING) MAKES 14

You need a 7cm round fluted cutter. 125g butter, softened

¾ cup (165g) firmly packed brown sugar 1 egg

1½ cups (225g) plain flour

¼ cup (35g) self-raising flour

¼ cup (25g) dutch cocoa

250g packaged raspberry and vanilla

marshmallows

¼ cup (80g) raspberry or cherry jam 375g dark chocolate Melts

1 tablespoon vegetable oil

1 Beat butter, sugar and egg in a bowl with an electric mixer until combined. Transfer to a medium bowl; stir in sifted flours and cocoa, in two batches. 2 Knead dough on a lightly floured surface until smooth. Roll between sheets of baking paper until 3mm thick. Wrap in plastic wrap; refrigerate for 30 minutes.

3 Preheat oven to 180°C/160°C fan. Grease two oven trays; line with baking paper.

4 Using a biscuit cutter, cut 28 rounds from the dough; place 3cm apart on trays. Bake for 12 minutes or until firm. Cool on wire racks.

5 Place half the biscuits, base-side up, on an oven tray. Using scissors, cut 28 of the marshmallows in half horizontally. Press four marshmallow halves, cut-side down, onto each biscuit base on the tray. Bake for 2 minutes.

6 Meanwhile, spread ½ teaspoon of jam over bases of remaining biscuits; press immediately onto the top of the softened marshmallow. Stand for 20 minutes or until marshmallow is firm. 7 Melt the chocolate (see steps) in a medium heatproof bowl over a medium saucepan of simmering water (don’t let water touch base of bowl). Remove from heat; stir in oil. Hold each mallow wheel on its side; dip into chocolate, spinning around like a wheel to cover side (see steps), then place on a wire rack. Spoon more of the chocolate over the top and use a metal spatula to smooth. Remove excess chocolate using the spatula. Stand until set, then turn over and cover base with chocolate. Stand biscuits on a wire rack or tray covered in baking paper until chocolate sets.

HOW TO COAT IN CHOCOLATE

A To melt chocolate, place in a heatproof bowl over a saucepan of barely simmering water (don’t let water touch base of bowl). Stir until smooth; remove from heat.

B Hold each choc-mallow wheel on its side; dip into chocolate, spinning around like a wheel to cover side, then place on a wire rack, before spooning more chocolate over the top.