These ‘poo-perb’ chocolate marshmallow biscuits will see you fighting back the giggles as you create a bake inspired by everyone’s favourite emoticon. Be careful when making the marshmallow, as the steam underneath the bowl can get quite hot!
Heat the oven to 170°C/150°C fan/325°F/Gas 3.
Make the biscuits. Sift the plain flour, baking powder, salt and cocoa powder into a bowl. Add the wholemeal flour and sugar, then stir together. Rub the butter into the flour, until the mixture resembles breadcrumbs.
In a separate bowl, beat together the egg yolk and milk and add this to the flour mixture. Bring everything together to form a dough.
Turn out the dough onto a lightly floured surface and knead gently until smooth. Then, roll out the dough to about 5mm thick. Using the 6cm round biscuit cutter, cut out 6 rounds and place them on the baking sheet lined with baking paper. Refrigerate for 10 minutes.
Remove the tray from the fridge and bake the biscuits for 10–12 minutes, until quite firm – they will harden up on cooling, but need to be firm to form the base for the marshmallow. Immediately transfer them to a wire rack and leave to cool.
Make the marshmallow. Soak the gelatine in a bowl of cold water for 5 minutes, until soft.
Meanwhile, place the egg whites, vanilla and caster sugar in a heatproof bowl set over a pan of gently simmering water. Using an electric hand mixer, whisk together for 4–5 minutes to a thick, glossy meringue. Turn off the heat, leaving the bowl over the pan.
Drain the gelatine, squeezing out any excess water with your hands, then roughly chop into small pieces. Add the pieces, a few at a time, to the meringue, whisking continuously between each addition, until all the gelatine has been incorporated and the marshmallow is stiff.
Spoon the marshmallow into the piping bag fitted with the plain nozzle. Secure the end with a tie and refrigerate for 20 minutes.
Pipe the marshmallow in a large swirl on the top of each biscuit and refrigerate again for 10 minutes to set.
Meanwhile, make the chocolate coating. Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from the heat and leave to cool for 5 minutes.
To decorate, using the pink fondant, model 4 small mouths, each about 2cm wide.
Remove the marshmallows from the fridge and spoon the chocolate coating over them to cover (this could get messy!). Transfer each marshmallow to a wire rack, stick two eyes and a mouth onto each, then leave to set.