These mallow puff style biscuits are right up my alley, a little bit of wholemeal and a healthy dose of homemade marshmallow, topped off with my favourite, toasted coconut. I’m going to tell you these are relatively easy, a little fiddly when you are piping the marshmallow on but other than that there isn’t much to them. If you have any questions or need some extra help email me: email@example.com
All you need to do, is sandwich together two Digestive biscuits with some melted chocolate…..
toast some coconut…..
make some marshmallow…..
and put it all together…..
They are esier to handle if you pipe around the sides first, dip in coconut, then pipe the rest of the marshmallow on.
I contemplated leaving them like this as they look rather snazzy and yes my kids hate that word, but that isn’t going to stop me using it. Even as I look at this picture, I’m thinking you could contrast the coconut with some chocolate hail….more can be done here, perhaps you can think of something. I haven’t put that palate knife in the photo because it looks good, you will need a tool like that to pick the biscuits up as the marshmallow will still be setting at this stage and will be quite sensitive to your fingers.
It is quite easy to accidentally drop them at this stage, I should know, it’s at this stage I dropped one.
Too easy. Shake off a bit of excess coconut and you’re away laughing.
Just a visual note on making marshmallow…..you will need to boil the gelatine, sugar and water (more detail in recipe). If you boil it too high and hard it will boil over the pot. You want to achieve a simmer/boil and yes there is such a thing in my kitchen, however, you won’t find that explanation in text books. The simmer/boil stage should look like this.
- 2 x packets Digestive biscuits
- 75g chocolate
- 1½ cups dessicated coconut, toasted
- 1½ Tbsp gelatine powder
- ¾ cup water
- ¾ cup sugar
- 1 egg white
- ¾ cup icing sugar
- 1 tsp vanilla essence
- Lay out 15 digestive biscuits. Set another 15 biscuits aside (for tops).
- Melt the chocolate over a double boiler and spoon about ½ tsp onto each biscuit.
- Leave the chocolate to cool slightly on the biscuit, about 20 minutes. You can now sandwich two biscuits together.
- Put the gelatine and the water into a pot and leave to soften for 5 minutes. Add the sugar and bring the mixture to the boil. Continue to simmer/boil for 8 minutes. Leave to cool down for 20 minutes.
- Whisk the egg white until stiff. Beat in the icing sugar and slowly pour in the cooled gelatine mixture. Beat this for 6 minutes until it is glossy, white and very thick. See my photo in blog for visual image.
- Pipe the marshmallow on as described in the blog post and cover with toasted coconut.