Sparkly Chocolate Sandwich Cookies
Dusted with edible glitter dust, these chocolate crackle biscuits are very glamorous. They are sandwiched with a marshmallowfluff filling. Makes 24 145g unsalted butter, softened 300g caster sugar 1 egg 190g plain flour 75g cocoa powder 1tsp bicarbonate of soda ¼tsp salt Edible silver glitter dust or icing sugar, plus extra to decorate (optional) FOR THE MARSHMALLOW FLUFF 105g granulated sugar 170g golden syrup or light corn syrup 2 egg whites ¼tsp cream of tartar Good pinch of salt 1tsp vanilla bean paste
YOU WILL NEED • 2 baking sheets lined with baking paper • Sugar thermometer • Large disposable piping bag
1 Heat the oven to 190°C/ 170°C fan/gas 5. For the biscuits, beat the butter in a mixing bowl until creamy. Add caster sugar and beat for 5-10 mins, or until the mixture is combined and very fluffy. Break the egg into the bowl and beat well until thoroughly combined.
2 Sift the flour, cocoa powder, bicarbonate of soda and salt into a separate bowl, then slowly add to the butter, sugar and egg mixture to make a stiff dough.
3 Divide the dough into 48 portions, each of 15g. Shape each into a neat ball and place on the prepared baking sheets, leaving plenty of space for expansion.
4 Tip the edible glitter or icing sugar into a saucer. Dip in the base of a flatbottomed glass to coat then press it down on each dough ball to flatten.
5 Bake the biscuits for 9-10 mins, until just firm on top and dry along the cracks. Remove from the oven and leave on the baking sheets for 5-7 mins to cool and firm up, then transfer to a wire rack to cool completely.
6 Meanwhile, make the marshmallow fluff. Put the sugar and syrup with 60ml of water into a small pan. Place over a low heat and stir frequently until the sugar has dissolved. Turn up the heat and cook until the syrup reaches 116°C/241°F on a sugar thermometer (don’t let it boil over).
7 Put the egg whites and cream of tartar into a mixing bowl or the bowl of a standard mixer and whisk slowly until foamy.
8 Once the sugar syrup is hot enough, steadily pour it onto the egg whites, whisking as fast as you can as you pour. Whisk for 8-10 mins, until you have a very thick, fluffy and glossy mixtures at room temperature. Finally, beat in the salt and vanilla bean paste.
9 Transfer the marshmallow fluff to a large disposable piping bag, snip the end and pipe a generous amount onto the underside of 24 biscuits. Place the remaining biscuits, undersides downwards, on top to make 24 filled cookies. Dust the cookies with a little more glitter dust and/or icing sugar if you wish.