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Marshmallow heart biscuits for the kids

Line three large oven trays with baking paper. Beat butter and sugar in a small bowl with an electric mixer until fluffy. Add yolk. Beat until combined. Transfer to a large bowl. Add flour. Stir with a wooden spoon until mixture starts to come together. Turn out on to a lightly floured bench. Bring together with your hands to form a dough. Divide in half. Wrap each portion in plastic wrap. Refrigerate for 1 hour, or until firm. Roll out one portion between two sheets of baking paper until half a centimetre thick. Using a 7cm heart-shaped cutter, cut out 15 hearts, re-rolling dough once. Repeat with remaining portion for 30 hearts in total. Using a 2cm round fluted cutter, cut out rounds from the centre of 15 hearts. Arrange all hearts about 3cm apart on prepared oven trays. Cook two trays at a time, in a moderately slow oven (160C) for about 15 minutes, or until edges are lightly golden. Cool on trays. Repeat with remaining tray. To make filling, combine ingredients in a large heatproof bowl. Sit bowl over a pan of simmering water. Stir marshmallow until melted and smooth. Remove. Stand bowl at room temperature, stirring occasionally, for about 10 minutes, or until cooled and thickened. To assemble, spread 2 teaspoons of filling over biscuits without holes. Press an ice-cream stick into filling, 1cm from base of hearts. Sandwich together with remaining biscuits. Decorate with cachous. Refrigerate until set. Dust with extra icing sugar.


Makes 15

250g unsalted butter, chopped, at room temperature

23/4 cup icing-sugar mixture

1 egg yolk

1/2 cup plain flour

15 ice-cream sticks

silver cachous, to decorate

extra icing-sugar mixture, to decorate

Marshmallow filling

1/2 x 250g packet marshmallows, chopped

3 tsp milk