step 1
Preheat the oven to 170°C/150°C fan/gas mark 3.
step 2
To make the biscuits, melt the brown sugar (50 g), butter (50 g) and golden syrup (3 tbsp) in a small saucepan over medium heat. Sift the flour (175 g), baking powder (1 tsp), bicarbonate of soda (1 tsp) and ground ginger (1 tbsp) into a large mixing bowl.
step 3
Make a well in the centre of the dry ingredients and pour in the melted butter mixture, with the two egg yolks (2) (save the whites for the marshmallow). Mix together into a dough, using a wooden spoon.
step 4
Take a piece of dough, roughly the size of a tablespoon, and gently roll into an evenly shaped ball in the palms of your hands. Place onto a lined baking sheet. Repeat until you have 12 balls of dough, six on each baking sheet, spaced apart to allow for the dough to spread.
step 5
Bake for 10-12 minutes, until just firm – they will harden as they cool.
step 6
To make the marshmallows, whisk the egg whites, vanilla extract (1/2 tsp) and caster sugar (150 g) together in a large heatproof mixing bowl, set over a saucepan of simmering water, until the mixture reaches 60°C. This will take about 4-5 minutes.
step 7
Remove the egg white mixture from the heat and add the gelatine (1 tsp). Whisk on high speed for a further 3-4 minutes, until the meringue is stiff and glossy.
step 8
Using a spatula, scrape the meringue mixture into a piping bag fitted with a plain nozzle. Pop into the fridge to chill for 10 minutes.
step 9
For the chocolate glaze, pop the dark milk chocolate (200 g) into a small heatproof bowl. Add the double cream (200 ml) and salt (1 pinch) to a small saucepan over medium-low heat, until simmering. Pour the double cream over the chocolate and leave for a couple of minutes before stirring from the centre outwards until you have a smooth glossy mixture. Transfer to a shallow bowl.
step 10
Melt the white chocolate (50 g) in the microwave on a medium power at 30 second intervals, until melted. Spoon into a piping bag fitted with a writing nozzle, or simply snip a tiny hole at the end of a disposable piping bag.
step 11
Flip half of the biscuits so that the smooth side is facing upwards. Pipe a generous blob of marshmallow into the centre of each upturned biscuit. Heat the grill to medium-high and gently toast the marshmallow biscuits, until the edges have caught.
step 12
Sandwich the biscuits together, then carefully dip one side of the biscuit sandwich into the dark chocolate glaze until it is half-coated. Scrape the bottom of the biscuit along the edge of the bowl to remove any excess chocolate on the base, then place it on a wire rack set over a baking tray. Drizzle the white chocolate over the chocolate glaze in a zig-zag pattern, then serve.
ONE LAST THING....
Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.
