We all absolutely love Chocolate Royal Biscuits from the supermarket, but since going additive and preservative free we now refuse to buy and eat the branded ones.  We have made an amazing biscuit, using homemade jam and marshmallow. I think they turned out pretty bloody awesome.

I won’t lie, these take a few steps to make, but they are worth it and will last around 1-2 weeks in the fridge.

Related Recipe – Vanilla Marshmallow
Related recipe: Vanilla bean paste (you really need to make this!)

 

February 20, 2018
  • 30m
  • 12m
  • 42m
  • 45 Approx

Ingredients

Biscuit Base

  • 250 g butter, soft
  • 100 g sugar
  • 2 tsp. vanilla bean paste or extract
  • 10 g cacao powder
  • 300 g plain flour
  • raspberry Jam
  • one batch of white marshmallow (recipe link above)

Chocolate Coating

  • 150 g milk (or dark) chocolate
  • 5 g coconut oil

Instructions

  1. Preheat your oven to 180ºC and line two trays with baking paper or silicone mats.
  2. Start by making the biscuits bases. Blend the butter and sugar until pale, approximately 20 seconds/speed 4.
  3. Add the vanilla and cacao and mix 10 seconds/speed 4.
  4. Add the flour and mix again, 10 seconds/speed 4. Scrape the sides and repeat. You may need to use a spatula for the last little bit.
  5. Roll out your mix between two sheets of baking paper until 3mm thick. Using a small, round cookie cutter, cut out your shapes and gently place them onto the baking trays. I find it easier to use the baking paper that I have rolled the dough out on and remove the in-between bits of dough rather than the cut circles.
  6. Bake the biscuits until slightly golden, approximately 10 minutes. Move to a cooling rack and allow to cool completely before making marshmallow. You can freeze the biscuits in this step if needed.
  7. When the biscuits are cold, spread a layer of raspberry jam over each one.
  8. Make a batch of plain white marshmallow (recipe link above). While the marshmallow is still runny, spoon a tblsp of mix onto each biscuit and then sit them in the fridge to set.
  9. Once the marshmallow is all set, you need to dip the top of the biscuit into melted chocolate.
  10. To melt the chocolate, place the ingredients into the mixing jug and melt approximately 2-3 minutes/temp 60/speed 2.
  11. Dip the marshmallow tops into the chocolate and place back into the fridge to set. Serve and enjoy!
  • 45 Approx