What a weekend!! Not only did the All Blacks win a match we absolutely had to win, for our egos sake, against France but more importantly (we are a league household after all) the Warriors won their game to get into the Grand Final next Sunday. So much happy screaming went down in this house on Saturday night!
Anyway here's something to start your week off with. A bit of cookie, marshmallow and chocolate makes anything, including the rather too cold for Spring weather alright again.
These are so much fun to make and the kids would enjoy it too. Its does involve three different processes - making the cookies, making the marshmallow and then melting the chocolate for dipping so its not a quick one. But there's plenty of leftover marshmallow and chocolate to create some yummy treats with.
Cherry Chocolate Marshmallow Cookies
For the cookies:
125g butter
1/2 cup caster sugar
1/4 teaspoon vanilla paste
1 egg
1 2/3 cups flour
Combine butter and sugar and beat till creamy, add egg and beat till combined. Add vanilla. Add flour in two batches and mix until a nice cookie dough consistency. Take out of bowl place in between two sheets of baking paper. Roll till approx 5cm thick and place on baking tray and refridgerate for 30 minutes.
Take out of fridge and take off top layer of baking paper and using round cookie cutter cut as many shapes as you can. Bake in 180deg C oven for 10mins. Leave to cool.
While the cookies are baking you can start on the marshmallow.
Marshmallow:
2 tablespoons gelatin
1/2 cup water
2 cups sugar
1 cup water
Cherry flavouring
Pink or red food colouring
The first measure of water and gelatin need to be combined in a microwave proof bowl. Leave to swell for roughly 10 mins. Place second measure of water in a saucepan and add the sugar. Heat gently over a low heat until the sugar is dissolved. Put the gelatin mix in the microwave for 30 seconds or until its a clear liquid and add to the sugar mix. Bring to boil, then leave to boil for a further 15 mins (make sure its not on too high a heat or it will bubble over the top). Leave to cool till lukewarm.
Once cool put it in an electric mixer and using the whipping attachment mix until thick, glossy and white. Add the colouring and flavour and mix a little more until incorporated. You can now spoon into a piping bag and pipe onto the cooled biscuits.
Leave to set for 30 mins.
Chocolate Dipping
I used a whole 250g block of Whittakers 62% Dark Cacao and melted it gently and dipped the tops of the marshmallows into. I sprinkled a couple with a small amount of sea salt, and some had the cocoa nibs with chilli flakes ground on top. The rest I left plain. You can add whatever you like to the top of these!
With the leftover marshmallow I poured into a wet baking tray (just run it under the cold tap first) and let it set in the fridge. The leftover chocolate I just spread on top...makes a fun treat for the kids.
Have fun!
