Ingredients
150g Plain flour
25g Cocoa powder
60g Unsalted butter
60g Waitrose Fairtrade Light Brown Muscovado Sugar
70g Golden syrup
6 Waitrose Pink & White Marshmallows, cut in half (I used heart shaped marshmallows)
50g Waitrose Dark or Milk Chocolate
1 tbsp Cooks’ Homebaking Freeze Dried Strawberries
1 tbsp Heston from Waitrose Popping Candy
25g Cocoa powder
60g Unsalted butter
60g Waitrose Fairtrade Light Brown Muscovado Sugar
70g Golden syrup
6 Waitrose Pink & White Marshmallows, cut in half (I used heart shaped marshmallows)
50g Waitrose Dark or Milk Chocolate
1 tbsp Cooks’ Homebaking Freeze Dried Strawberries
1 tbsp Heston from Waitrose Popping Candy
1. Preheat the oven to 180ªC, gas mark 5. Place the flour, cocoa, butter and sugar in a food processor (I used a kitchen aid mixer) and whizz until well blended. Add the syrup and whizz again to make a smooth dough. (it did still look quite dry but when you put your hands in the mixture it comes together better to create the dough)
2. Roll the dough out between 2 sheets of baking parchment then, using a 5cm heart-shaped cutter, stamp out 24 shapes. Transfer to a large parchment-lined baking sheet and bake for 10 minutes. ( I used two baking trays so I could just put one tray back in the oven without transferring them all onto a cooling rack)
3. Carefully lift 12 of the biscuits onto a wire rack and reserve. Place a marshmallow half onto each of the remaining biscuits and return to the oven for 1–2 minutes until melted. Sandwich the reserved biscuits on top of each marshmallow and leave to cool – they may need nudging back into position if they start to slip.
4. Meanwhile, gently melt the chocolate in a heatproof bowl set over a pan of simmering water. Spread a teaspoonful of melted chocolate on top of each sandwich and sprinkle with the dried strawberries and popping candy. Leave to set completely.
These were really simple to make but look fancy with the dried strawberry and popping candy decoration. They also suggest that you use a piping bag with white chocolate to pipe messages onto the biscuits which could make them more personal. You could get some decorative cellophane wrapping or little paper bags with some ribbon to gift them in. <3
2. Roll the dough out between 2 sheets of baking parchment then, using a 5cm heart-shaped cutter, stamp out 24 shapes. Transfer to a large parchment-lined baking sheet and bake for 10 minutes. ( I used two baking trays so I could just put one tray back in the oven without transferring them all onto a cooling rack)
3. Carefully lift 12 of the biscuits onto a wire rack and reserve. Place a marshmallow half onto each of the remaining biscuits and return to the oven for 1–2 minutes until melted. Sandwich the reserved biscuits on top of each marshmallow and leave to cool – they may need nudging back into position if they start to slip.
4. Meanwhile, gently melt the chocolate in a heatproof bowl set over a pan of simmering water. Spread a teaspoonful of melted chocolate on top of each sandwich and sprinkle with the dried strawberries and popping candy. Leave to set completely.
These were really simple to make but look fancy with the dried strawberry and popping candy decoration. They also suggest that you use a piping bag with white chocolate to pipe messages onto the biscuits which could make them more personal. You could get some decorative cellophane wrapping or little paper bags with some ribbon to gift them in. <3
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