Cookies & biscuits · Original adaptation
Home Marshmallow Puff Cookies Recipe
Tender cocoa biscuits topped with piped vanilla marshmallow and a thin dark chocolate shell.
Inspired by The Great Canadian Baking Show, Season 3, Episode 2
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Bake it at home
Home Marshmallow Puff Cookies
- Prep
- 45 min
- Bake
- 11 min
- Total
- 56 min
- Makes
- 12 cookies
Ingredients
- 100 g unsalted butter, softened
- 60 g caster sugar
- 1 large egg yolk
- 130 g plain flour
- 20 g cocoa powder
- 1/4 teaspoon fine salt
- 2 teaspoons powdered gelatine
- 120 g caster sugar for the marshmallow
- 1 teaspoon vanilla extract
- 200 g dark chocolate, finely chopped
- 1 teaspoon neutral oil
Method
Heat the oven to 180 C, or 160 C fan. Beat the butter and 60 g sugar until smooth, mix in the yolk, then stir in the flour, cocoa, and salt.
Roll the dough to 5 mm thick, cut 12 rounds with a 5 cm cutter, and bake on a lined sheet for 9 to 11 minutes. Cool completely.
Bloom the gelatine in 2 tablespoons cold water. Heat the remaining sugar with 40 ml water to 115 C, then carefully beat it into the softened gelatine until thick and glossy. Beat in the vanilla.
Pipe a mound of marshmallow onto each biscuit and leave at room temperature for 45 minutes to set.
Melt the chocolate with the oil, cool slightly, then spoon it over each cookie to cover the marshmallow and biscuit edge. Leave to set before serving.
From the episode
Biscuits
This adaptation starts from the episode's biscuits brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
