Pudding cookies

PREP + COOK TIME 40 MINUTES (+ REFRIGERATION & STANDING) MAKES 24

60g butter

1 egg

¼ cup (55g) caster sugar

½ teaspoon vanilla extract

1 cup (150g) plain flour

2 tablespoons cocoa powder

24 large white and pink marshmallows (150g)

300g dark eating chocolate

150g white chocolate melts

12 red glacé cherries

6 green glacé cherries

1 Have butter and egg at room temperature.

2 Beat butter, egg, sugar and extract in small bowl with electric mixer until combined. Stir in sifted flour and cocoa. Enclose dough in plastic wrap; refrigerate for 30 minutes.

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

4 Roll dough between sheets of baking paper until 5mm thick. Using a 4.5cm round cutter, cut 24 rounds from dough, re-rolling scraps as necessary. Place rounds about 2.5cm apart on trays. Bake for 10 minutes.

5 Remove cookies from oven; immediately press one marshmallow on top of each hot cookie. Return to oven for 1 minute. Cool on trays.

6 Melt dark chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl). Place cookies on wire rack over baking-paper-lined tray. Spoon chocolate over biscuits to cover marshmallows. Stand at room temperature until chocolate sets.

7 Melt white chocolate melts. Cut red cherries in half. Cut each green cherry into 8 wedges. Working with one cookie at a time, spoon a small amount of white chocolate on top; position one red cherry half and two green cherry wedges on each cookie. Stand at room temperature until set.